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Roasted New Potato and Watercress Salad Recipe

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This recipe for Roasted New Potato and Watercress Salad, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Thrasher Palmer
Added: Thursday, April 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
11 tablespoons (about) olive oil
6 large garlic cloves, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/4 tsp dried rosemary, crumbled
2 1/2 lbs medium red new potatoes, cut into 1/2 inch thick cubes or wedges
2 tablespoons white wine vinegar
2 tsp Dijon mustard
1/4 cup finely chopped shallots
1 cup trimmed watercress sprigs

Directions:
Directions:
Position rack in center of oven and preheat to 375 degrees. Oil heavy large baking pan. Mix 6 tablespoons oil, garlic, salt, pepper, thyme and rosemary in large bowl. Add potatoes and toss to coat. Transfer mixture to prepared pan, separating potatoes. Bake until potatoes are tender and golden brown, stirring occasionally, about 55 minutes. Cool.
Transfer potatoes to bowl. Scrape pan drippings into measuring cup. Add enough remaining oil to drippings to measure 6 tablespoons liquid. Whisk vinegar and mustard in small bowl. Gradually whisk in oil mixture. Mix in shallots. Pour dressing over potatoes and toss to combine. Season to taste with salt and pepper. Let stand 1 hour at room temperature. (Can be prepared 6 hours ahead. LET STAND AT ROOM TEMPERATURE). Add watercress to potatoes and toss to coat.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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