Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce

READY IN: 59mins




  • 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.