Instructions: Scrub potatoes and pierce each with a fork.

Set potatoes directly on the rack in a 325 degree 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.

This recipe yields 6 to 8 servings.

Comments: Add potatoes to oven for the last hour the "Oven-Braised Corned Beef Brisket" (see recipe) 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.

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