St. Paddy's Potatoes with Green Sauce

Ingredients

• 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

Preparation

1. 1. Scrub potatoes and pierce each with a fork.
2. 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. 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. 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.