Roasted Potatoes with Tangy Watercress Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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:
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 |
3 pounds small red potatoes, quartered |
1 1/2 tablespoons olive oil |
1 teaspoon freshly ground black pepper |
1/2 teaspoon salt |
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.
|
|