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Roasted Potatoes with Tangy Watercress Sauce

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 cup potatoes and 2 tablespoons sauce)
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.

Ingredients

  • Sauce:
  • 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
  • Potatoes:
  • 3 pounds small red potatoes, quartered
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • Cooking spray

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.