Garlic-Roasted Potatoes and Greens

• 2 pounds potatoes scrubbed, diced
• 6 each garlic cloves peeled, quartered lengthwise
• 13 cup olive oil, extra-virgin
• 3 tablespoons white wine vinegar
• 1 x salt
• 1 x black pepper
• 4 cups watercress sprigs, rinsed, crisped
• 2 tablespoons chives chopped

1. Mix potatoes, garlic and oil in a 10x15 inch rimmed pan.
2. Bake at 450F (230C).
3. until well browned, about 1 1/4 hours.
4. Turn vegetables with a wide spatula every 10 to 15 minutes.
5. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes.
6. Add salt and pepper to taste.
7. Pour potatoes into a wide, shallow bowl.
8. Chop half the watercress and mix with potatoes.
9. Tuck remaining watercress around potatoes and sprinkle with chives.

potatoes, garlic, olive oil, white wine vinegar, salt, black pepper, watercress sprigs, chives

Taken from recipeland.com/recipe/v/garlic-roasted-potatoes-greens-37238 (may not work)