Roasted Potatoes with Tangy Watercress Sauce

Roasted Potatoes with Tangy Watercress SauceRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Add watercress, basil, and mint to a yogurt base for a fragrant, fresh-tasting sauce you can make up to 2 days ahead. Serve this versatile dish alongside chicken, beef, or lamb. You can also use the sauce as a dip for vegetables.


8 servings (serving size: 1 cup potatoes and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 210
Caloriesfromfat 26 %
Fat 6.1 g
Satfat 0.9 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 6.6 g
Carbohydrate 33.2 g
Fiber 3.1 g
Cholesterol 4 mg
Iron 2.6 mg
Sodium 347 mg
Calcium 123 mg


1 1/2 cups plain fat-free yogurt
1 cup trimmed watercress
1/3 cup light mayonnaise
1/4 cup chopped green onions
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 pounds small red potatoes, quartered
1 1/2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Cooking spray


Preheat oven to 450°.

To prepare sauce, place first 9 ingredients in a food processor or blender; process until smooth, scraping sides. Cover and chill.

To prepare potatoes, combine potatoes, oil, pepper, and salt in a jelly roll pan or shallow roasting pan coated with cooking spray, tossing to coat. Bake at 450° for 35 minutes or until tender, stirring occasionally. Serve with sauce.