Roasted Potatoes with Tangy Watercress Sauce

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.

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

Ingredients

• Sauce:
• 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
• 
  Potatoes:
• 3  pounds  small red potatoes, quartered
• 1 1/2  tablespoons  olive oil
• 1  teaspoon  freshly ground black pepper
• 1/2  teaspoon  salt
• Cooking spray

Preparation

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 coat. Bake at 450° for 35 minutes or until tender, stirring occasionally. Serve with sauce.

Nutritional Information

Calories:

210 (26% from fat)

Fat:

6.1g (sat 0.9g,mono 1.9g,poly 0.3g)

Protein:

6.6g

Carbohydrate:

33.2g

Fiber:

3.1g

Cholesterol:

4mg

Iron:

2.6mg

Sodium:

347mg

Calcium:

123mg