Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce

READY IN: 59mins
Recipe by Lainey39

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.

Top Review by Charmie777

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

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.

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