Roasted Potatoes with Tangy Watercress Sauce Recipe Print Page

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Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Cooking Light DECEMBER 2002

Yield: 8 servings (serving size: 1 cup potatoes and 2 tablespoons 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

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.

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

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Roasted Potatoes with Tangy Watercress Sauce recipe