Roasted Potatoes with Tangy Watercress Sauce

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 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


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.




--Adapted from Cooking Light magazine