Roasted Potatoes With Tangy Watercress Sauce

Submitted by Lizzie_Rodriquez

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• Ready In: 45mins
• Ingredients: 14
• Serves: 8

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 of 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.