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 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

1. Preheat oven to 450u0b0.
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 450u0b0 for 35 minutes or until tender, stirring occasionally. Serve with sauce.

yogurt, trimmed watercress, light mayonnaise, green onions, fresh basil, fresh mint, balsamic vinegar, salt, freshly ground black pepper, potatoes, red potatoes, olive oil, freshly ground black pepper, salt, cooking spray

Taken from www.myrecipes.com/recipe/roasted-potatoes-with-tangy-watercress-sauce (may not work)