Very good! Simple and delicate. Will make several times again!
Roasted Potatoes with Tangy Watercress 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.
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- Calories: 210
- Calories from fat: 26%
- Fat: 6.1g
- Saturated fat: 0.9g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.3g
- Protein: 6.6g
- Carbohydrate: 33.2g
- Fiber: 3.1g
- Cholesterol: 4mg
- Iron: 2.6mg
- Sodium: 347mg
- Calcium: 123mg
- 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.
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