Roasted Potatoes with Tangy Watercress Sauce

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.

Yield: 8 servings (serving size: 1 cup potatoes and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  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.
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