Roasted Potatoes With Tangy Watercress Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups plain nonfat yogurt |
1 cup watercress, trimmed |
1/3 cup light mayonnaise |
1/4 cup green onion, chopped |
3 tablespoons fresh basil, chopped |
1 tablespoon fresh mint, chopped |
1 teaspoon balsamic vinegar |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
3 lbs small red potatoes, quartered |
1 1/2 tablespoons olive oil |
1 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
nonstick cooking spray |
Directions:
1. Preheat oven to 450.
2. To prepare sauce, place first 9 ingredients in a food processor or blender; process until smooth, scraping sides. Cover and chill.
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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