Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce
photo by Charmie777
- Ready In:
- 59mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 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
- 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.
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Reviews
-
*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.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!