Turkey Day challenge: roasted potatoes with watercress yogurt sauce

Thursday, November 15, 2007

Every now and then I like to skip mashed potatoes at Thanksgiving dinner and serve potatoes in some other way.  I know it’s practically sacrilege to say that, but it’s true.  A favorite around here are roasted potatoes with yogurt watercress dressing.

If you’re into Green Goddess salad dressing (which I am), you’ll probably like the dressing - it’s very similar.

1.5 c. yogurt
1 c. watercress, stems removed
1/3 c. mayonnaise
6-7 scallions, roughly chopped
3 Tbsp fresh basil, roughly chopped
2 Tbsp fresh mint, roughly chopped
1 tsp balsamic vinegar
salt and pepper

Whirl it all together in a blender until smooth and Bob’s yer uncle.  Er...it’s done, is what I mean.  Refrigerate the sauce for 30 minutes, or until your potatoes are roasted.  I like to use the goat yogurt from Shellbark Hollow Farm and the scallions and mint are local.  Alas, it’s a little late in the season to find fresh, local basil and watercress.

Lancaster Farm Fresh provided the small red potatoes I used for roasting.  Just coat them in good olive oil and a bit of salt and pepper, and roast at 450 degrees for 35 minutes.  Drizzle with the watercress sauce (or, if you’re my husband, drown the potatoes in sauce) and eat ‘em up!