- 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
Roasted Potatoes with Tangy Watercress Sauce
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.
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.
silverback97701's Review
Very good! Simple and delicate. Will make several times again!
mamakate's Review
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
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
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.
Barkly's Review