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St. Paddy’s Potatoes with Green Sauce





Yields
Makes 6 to 8 servings

Notes: Add potatoes to oven for the last hour that your St. Patrick's Day corned beef bakes. If the beef is done before the potatoes, let it continue cooking until potatoes are ready. If making green sauce up to 1 day ahead, cover and chill.

 12 to 16 round red thin-skinned potatoes (2 1/2 in. wide; 2 to 2 1/2 lb. total)
 2 tablespoons lemon juice
 1/4 cup chopped parsley
 3/4 cup lightly packed rinsed and drained watercress sprigs
 1/4 teaspoon dried tarragon
 3/4 cup sour cream (or half sour cream and half plain yogurt)
  Salt
Step 1
1

Scrub potatoes and pierce each with a fork.

Step 2
2

Set potatoes directly on the rack in a 325° oven and bake until soft when pressed, 1 to 1 1/4 hours (about 45 minutes in a convection oven).

Step 3
3

Meanwhile, in a blender or food processor, combine lemon juice, parsley, watercress, tarragon, and sour cream. Whirl until mixture is smoothly puréed, scraping container sides as required.

Step 4
4

Cut a slit across the top of each potato and pinch sides to pop open top. Set potatoes on a platter and spoon a little of the green sauce into each. Serve with remaining sauce and salt to add to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories140
% Daily Value *
Total Fat 4.7g7%

Saturated Fat 2.8g14%
Cholesterol 9.5mg4%
Sodium 24mg2%
Total Carbohydrate 22g8%

Dietary Fiber 2.1g8%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.