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.
- 1 1⁄2 lbs fingerling potatoes
- 1 1⁄2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 3⁄4 teaspoon cracked pepper, divided
- 1⁄2 lb tiny green beans (haricots verts)
Creamy Tarragon Dressing
- 1⁄4 cup buttermilk
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon dijon-style mustard
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1⁄2 cup olive oil
- 2 tablespoons finely chopped green onions
- 1 tablespoon chopped fresh tarragon
- Preheat oven to 425°.
- Cut fingerlings in half lengthwise, and place in a large bowl.
- Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
- Place potato halves, cut sides up, in a jelly-roll pan.
- 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.
- Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.
- While the potatoes are baking, make the sauce.
- Whisk together first 6 ingredients in a small bowl until combined.
- Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
- Whisk in green onion and tarragon.
- Use immediately, or store in an airtight container in refrigerator up to 2 days.
- Let chilled dressing stand 30 minutes before using.
- Remove potatoes from oven, and let potatoes stand in pan.
- Bake green beans at 425° for 12 minutes.
- Arrange green beans around roasted potatoes on a serving platter.
- Drizzle with Creamy Tarragon Dressing.