Roasted New Potatoes And Watercress Salad

Heat oven to 375 degrees F. Spray large heavy baking sheet or large ovenproof cast-iron skillet with non-stick cooking spray.

Cut each potato in half lengthwise and slice potatoes into 1/2-inch thick wedges. Place in pan.

Combine garlic, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, rosemary and 1/2 cup oil in small mixing bowl; whisk to blend. Pour mixture evenly over potatoes and toss well.

Bake potatoes until tender when pierced with knife and lightly golden, about 45-55 minutes or more, stirring every 10-12 minutes to be sure they don't stick.

When done, remove and cool to room temperature. (Potatoes can be baked 4-5 hours ahead and left loosely covered with foil at cool room temperature.)

To assemble: Transfer potatoes with slotted spoon to mixing bowl. Pour all liquid and pan drippings from pan into measuring cup. If you don't have 1/3 cup, add enough oil to make this amount. Add 2 tablespoons vinegar, mustard and shallots. Whisk well to blend.

Pour mixture over potatoes; taste and season as needed with vinegar, salt and pepper. Let potatoes stand for at least 1 hour or up to 2 hours, uncovered, at cool room temperature.

Just before serving, toss salad with watercress sprigs and taste for seasonings. Serve salad at room temperature, mounded on serving platter or in earthenware bowl. Great with grilled chicken, grilled swordfish and flank steak.