Roasted Potatoes with Watercress Yogurt Sauce
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.
Ingredients
For the Sauce
- 1 1/2 cup unsweetened dairy-free yogurt
- 1/4 cup vegan mayonnaise (like Vegenaise or Just Mayo)
- Juice from 1 lemon
- 1 bunch watercress, roots trimmed
- 1/4 cup chopped scallions
- 3 tbsp chopped fresh basil
- 1/4 tsp salt
- Freshly ground black pepper
For the Potatoes
- 3 lb red or Yukon Gold potatoes, scrubbed, quartered, and dried
- 2 tbsp olive oil
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
Instructions
- 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.
