Rating: 5 stars
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  • 5 star values: 5

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.

Recipe by Cooking Light December 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1 cup potatoes and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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

  • 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.

Nutrition Facts

210 calories; calories from fat 26%; fat 6.1g; saturated fat 0.9g; mono fat 1.9g; poly fat 0.3g; protein 6.6g; carbohydrates 33.2g; fiber 3.1g; cholesterol 4mg; iron 2.6mg; sodium 347mg; calcium 123mg.
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