Roasted Potatoes with Tangy Watercress Sauce

5 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
8 servings (serving size: 1 cup potatoes and 2 tablespoons sauce)
December 2002
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 210
  • Caloriesfromfat 26%
  • Fat 6.1g
  • Satfat 0.9g
  • Monofat 1.9g
  • Polyfat 0.3g
  • Protein 6.6g
  • Carbohydrate 33.2g
  • Fiber 3.1g
  • Cholesterol 4mg
  • Iron 2.6mg
  • Sodium 347mg
  • Calcium 123mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

To prepare sauce, place first 9 ingredients in a food processor or blender; process until smooth, scraping sides. Cover and chill.

Step 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.

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Ratings & Reviews

Barkly's Review

Barkly
November 28, 2014
I'm rating the sauce which I used on tilapia tacos. Yummy. And we ate it as a dip. And will try on roasted potatoes tomorrow. Followed the recipe pretty much. Will probably not worry about sticking close again.

silverback97701's Review

mamakate
March 31, 2013
Very good! Simple and delicate. Will make several times again!

mamakate's Review

CinA60
May 16, 2012
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!

CinA60's Review

Carol47
September 24, 2011
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.

Carol47's Review

silverback97701
September 01, 2009
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.
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