2 lb Thin-Skinned Potatoes;

-scrubbed and cut into 3/4" -dice 6 lg Cloves Garlic; peeled and

-quartered lengthwise 1/3 c Extra-Virgin Olive Oil

3 tb Wine Vinegar

Salt Pepper 4 c Watercress Sprigs; rinsed

-and crisped 2 tb Chives; chopped

Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450