Serves: 6

10 medium potatoes
3 tablespoons olive oil
6 large chopped garlic cloves
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon rosemary

For dressing:
3 tablespoons olive oil
1 tablespoon wine vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup trimmed watercress

Preheat oven to 375 degrees.
Cut potatoes into 1/2-inch thick wedges. Mix olive oil, garlic cloves, salt, thyme, pepper and rosemary in large bowl. Add potatoes and toss to coat. Transfer to pan. Bake until potatoes are tender and brown, stirring occasionally, about 55 minutes. Cool.
Transfer to bowl.
Scrape pan drippings into measuring cup.
Add enough remaining oil to measure 6 tablespoons of liquid.
Whisk wine vinegar and Dijon mustard in small bowl. Gradually whisk in oil. Mix in chopped shallots.
Pour mixture over potatoes and toss to combine.
Season to taste with salt and pepper.
Let stand 1 hour at room temperature. Add trimmed watercress (optional) and toss to coat. Mound salad on platter.