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.
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
How to Make It
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.
I'm rating the sauce which I used on tilapia tacos. Yummy. And we ate it as a dip. And will try on roasted potatoes tomorrow. Followed the recipe pretty much. Will probably not worry about sticking close again.
I made this with lots of fresh basil and mint. I used baby greens because I did not have any watercress. Took it too a party and EVERYONE wanted the recipe. I just threw everything in the food processor so it was easy. Made a lot so was able to have some left over for a lamb dish.
This is a delicious recipe loved by adults (4) and children (ages 5 & 7), appropriate for both casual and fine dining. For the sauce, I blended the solids (herbs & onions) first, then the more liquid items and the consistency was perfect. I served it with the hoisin barbecued chicken (found here) and was delighted with the results. I have added both to my rotation.
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