This is a delicious recipe loved by adults (4) and children (ages 5 & 7), appropriate for both casual and fine dining. For the sauce, I blended the solids (herbs & onions) first, then the more liquid items and the consistency was perfect. I served it with the hoisin barbecued chicken (found here) and was delighted with the results. I have added both to my rotation.
Roasted Potatoes with Tangy Watercress Sauce
Comments and Reviews 1-4 of 4
Carol47 Posted: 09/01/09
CinA60 Posted: 09/24/11
I made this with lots of fresh basil and mint. I used baby greens because I did not have any watercress. Took it too a party and EVERYONE wanted the recipe. I just threw everything in the food processor so it was easy. Made a lot so was able to have some left over for a lamb dish.
mamakate Posted: 05/16/12
Made exactly as stated. It was fantastic! Even my 4 yr old loved them! We used the leftover sauce on roast beef sandwiches the next night. Wonderful recipe!
silverback97701 Posted: 03/31/13
Very good! Simple and delicate. Will make several times again!