Roasted Potatoes with Tangy Watercress Sauce

Ingredients

• 1 teaspoon balsamic vinegar 
• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon pepper black freshly ground
• 1.5 cups yogurt plain fat-free
• 3 tablespoons basil fresh chopped
• 1 tablespoon mint leaves fresh chopped
• 0.3 cup green onions chopped
• 0.3 cup mayonnaise light
• 1.5 tablespoons olive oil 
• 3 pounds potatoes red quartered
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 cup watercress trimmed

Equipment

• food processor
• oven
• blender
• roasting pan

Directions

1. Preheat oven to 45
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.
4. Bake at 450 for 35 minutes or until tender, stirring occasionally.
5. Serve with sauce.