Roasted Potatoes with Tangy Watercress Sauce

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.