olive oil cooking spray
2 lb. thin skinned potatoes, scrubbed and cut into 3/4-inch cubes
6 large cloves garlic, peeled and cut into quarters
3 tbsp. red wine vinegar
1 tbsp. olive oil
salt and pepper
3 to 4 c. lightly packed watercress sprigs, rinsed and crisped

Coat a shallow baking pan with cooking spray. Place potatoes and garlic in pan. Stir to mix, then coat with cooking spray.

Bake in a 450°F oven until well browned, about 1 hour, turning with a wide spatula every 15 minutes. Drizzle vinegar and oil over potatoes. Turn potato mixture gently with spatula to loosen any browned bits. Season to taste with salt and pepper. Transfer to a wide bowl. Coarsely chop about half the watercress. Mix lightly with potatoes. Tuck remaining watercress around potatoes. Serve hot or at room temperature.