Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce

Lainey6605's Note:

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.

• Total Time: 59 mins
• Prep Time: 15 mins
• Cook Time: 44 mins

Ingredients:

Servings: 4

• 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

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.

Reviews

[Charmie777]

Really good!!! I mixed the potatoes and green beans together and everyone thought they were great!

[Jakers]

I loved the concept...except my tarragon sauce didn't turn out quite as expected...I did double the recipe though so maybe something got mixed up in the conversion. All in all, a really nice dish and I will try it again!

[NurseJaney]

*Made for Australia/NZ Swap #30* A very simple, easily prepared dish. Followed recipe as posted. Had to use baby red potatoes, which were done in listed 32 minutes. Haricot verts had been frozen for a while, but roasted well in 12 minutes. The prize of the dish was the tarragon sauce, easily prepared, and tastily spread over the dish. thanks for posting, Lainey.