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Roasted Potatoes with Watercress Yogurt Sauce

By Chef Linda

Somewhere along the way, potatoes have gotten a bad rap. Lumped in with dreaded "white foods," like bread and pasta, many of the humble potato's redeeming qualities are overlooked.

If we take the deep frying, sour cream, and butter out of the picture, potatoes can offer us a number of benefits. Potatoes are high in vitamin B6. Amino acids, the building blocks of protein, require B6 for their synthesis. Vitamin B6 can also help reduce the risk of heart attack and stroke because it helps keep homocysteine levels low. (High levels of homocysteine are associated with increased risk of heart attack and stroke.) Potatoes are also a good source of vitamin C, in fact, in the early 16th century, they were a staple on Spanish sea voyages to prevent scurvy!

In this simple, healthy recipe for Roasted Potatoes with Watercress Sauce, we can reap many of the benefits of the potato while enjoying their wonderful taste, too. The light, tangy watercress sauce is the perfect springtime compliment to brighten and sharpen the creaminess of the potatoes. Watercress has its own health benefits, too, including being an abundant source of vitamins K, C, and A. Using non-dairy yogurt and vegan mayonnaise means no harm came to the cows or chickens, and none will come to your body. Enjoy this sauce over the roasted potatoes or other vegetables like asparagus, or as a salad dressing.

Roasted Potatoes with Watercress Yogurt Sauce

YIELDS
6 to 8 servings

INGREDIENTS

For the Sauce

 1 ½ cups unsweetened dairy-free yogurt

 ¼ cup vegan mayonnaise (like Vegenaise or Just Mayo)

 Juice from 1 lemon

 1 bunch watercress, roots trimmed

 ¼ cup chopped scallions

 3 tbsp chopped fresh basil

 ¼ tsp salt

 Freshly ground black pepper

For the Potatoes

 3 lbs red or Yukon Gold potatoes, scrubbed, quartered, and dried

 2 tbsp olive oil

 1 tsp freshly ground black pepper

 ½ tsp salt

DIRECTIONS

1

Preheat oven to 450°F. Line a baking tray with parchment paper. Arrange potatoes in a single layer on a baking tray. Drizzle with olive oil, then sprinkle salt and pepper over the potatoes. Place in the oven and roast for about 30 to 35 minutes, or until tender. Flip potatoes over midway through cooking.

To make sauce, place yogurt, mayonnaise and lemon in a food processor or blender; process until smooth. Add watercress, scallions, basil salt and pepper and pulse until just combined, leaving specks of green rather than completely blending. Alternatively, make sure greens are finely chopped and then mix everything together in a bowl instead of using a food processor. Cover and store for up to 2 days or serve immediately with warm potatoes.

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CategoryGluten Free, Nut Free, Peanut Free, SidesTags#dairyalternatives

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