ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

St. Paddy's Potatoes with Green Sauce

Yield Makes 6 to 8 servings
Notes: Add potatoes to oven for the last hour that your St. Patrick's Day corned beef bakes. If the beef is done before the potatoes, let it continue cooking until potatoes are ready. If making green sauce up to 1 day ahead, cover and chill.


  • 12 to 16 round red thin-skinned potatoes (2 1/2 in. wide; 2 to 2 1/2 lb. total)
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley
  • 3/4 cup lightly packed rinsed and drained watercress sprigs
  • 1/4 teaspoon dried tarragon
  • 3/4 cup sour cream (or half sour cream and half plain yogurt)
  • Salt

Nutrition Information

  • calories 140
  • caloriesfromfat 30 %
  • protein 3 g
  • fat 4.7 g
  • satfat 2.8 g
  • carbohydrate 22 g
  • fiber 2.1 g
  • sodium 24 mg
  • cholesterol 9.5 mg

How to Make It

  1. Scrub potatoes and pierce each with a fork.

  2. Set potatoes directly on the rack in a 325° oven and bake until soft when pressed, 1 to 1 1/4 hours (about 45 minutes in a convection oven).

  3. Meanwhile, in a blender or food processor, combine lemon juice, parsley, watercress, tarragon, and sour cream. Whirl until mixture is smoothly puréed, scraping container sides as required.

  4. Cut a slit across the top of each potato and pinch sides to pop open top. Set potatoes on a platter and spoon a little of the green sauce into each. Serve with remaining sauce and salt to add to taste.