Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce

Total Time
59mins
Prep
15 mins
Cook
44 mins

You can make the dressing while the potatoes cook or it can be made ahead and stored in an airtight container in refrigerator for up to 2 days. Let the chilled dressing stand 30 minutes before using. If you cannot find fingerling potatoes, you can use 1 1/2 lb. small red potatoes, halved, with a bake time of 35 minutes or 1 1/2 lb. russet potatoes, quartered, with a bake time of 40 minutes. Recipe is from Southern Living.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 425°.
  2. Cut fingerlings in half lengthwise, and place in a large bowl.
  3. Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
  4. Place potato halves, cut sides up, in a jelly-roll pan.
  5. Toss green beans with remaining 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper, and place in another jelly-roll pan.
  6. Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.
  7. While the potatoes are baking, make the sauce.
  8. Whisk together first 6 ingredients in a small bowl until combined.
  9. Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
  10. Whisk in green onion and tarragon.
  11. Use immediately, or store in an airtight container in refrigerator up to 2 days.
  12. Let chilled dressing stand 30 minutes before using.
  13. Remove potatoes from oven, and let potatoes stand in pan.
  14. Bake green beans at 425° for 12 minutes.
  15. Arrange green beans around roasted potatoes on a serving platter.
  16. Drizzle with Creamy Tarragon Dressing.