Roasted Potatoes with Tangy Watercress Sauce

Roasted Potatoes with Tangy Watercress Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • Sauce:
  • 1/3 cup light mayonnaise
  • 1 ½ cups plain fat-free yogurt
  • 1 cup trimmed watercress
  • 1 tablespoon chopped fresh mint
  • + 9 more ingredients
    • Potatoes:
    • Cooking spray
    • ¼ teaspoon salt
    • 3 pounds small red potatoes, quartered
    • ¼ cup chopped green onions
    • 3 tablespoons chopped fresh basil
    • 1/8 teaspoon freshly ground black pepper
    • 1 teaspoon freshly ground black pepper
    • ½ teaspoon salt

Preheat oven to 450°. 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 c...

View full recipe at My Recipes

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