ST. PADDY'S POTATOES WITH GREEN SAUCE

12 round red thin-skinned potatoes (2 1/2 inch, 2 to 2 1/2 lb. total
2 tablespoons lemon juice
1/4 cup parsley, chopped
3/4 cup watercress sprigs (lightly packed), rinse, drain
1/4 teaspoon dried tarragon
3/4 cup sour cream (or half sour cream and half plain yogurt)
salt

Preheat oven to 325 degrees F.

Scrub potatoes and pierce each with a fork. Set potatoes directly on the rack in a 325 degree F oven and bake until soft when pressed, 1 to 1 1/4 hours (about 45 minutes in a convection oven).

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

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.

NOTES: If making green sauce up to 1 day ahead, cover and chill.

Servings: 6
Source: Sunset Magazine; March, 1999