Makes 8 servingsAbout 2/3 c olive oil, divided 5-6 large cloves garlic, chopped 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp dry thyme leaves 1/4 tsp dry rosemary 2 1/2 lbs new potatoes, scrubbed and sliced 1/2-inch thick 2 Tbsp white wine vinegar 2 Tbsp Dijon mustard 1/4 c minced shallots 1 c watercress or parsley leaves 1. Mix 1/3 c oil, garlic, salt, pepper, thyme and rosemary in roasting pan. Add potatoes and toss to coat. 2. Bake at 375 degrees, stirring occasionally, until potatoes are tender and golden brown, about 50 minutes. Cool. 3. Transfer potatoes to bowl. Scrape pan drippings into measuring cup. Add oil to drippings to measure 6 Tbsp .and place inshaker jar. Add vinegar, mustard and shallots. Shake well. Pour over potatoes and toss. Season to taste with salt and pepper. 4. Let stand 1 hour at room temperature. Add watercress, and toss to coat.