Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce

Name: Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce
Prep time: 15 min
Cook time: 44 min
Total time: 59 min
Yield: 4-6 serving(s)
Ingredients: 680.38 g fingerling potatoes; 22.18 ml olive oil, divided; 4.92 ml salt, divided; 3.69 ml cracked pepper, divided; 226.79 g tiny green beans (haricots verts); 59.14 ml buttermilk; 29.58 ml fresh lemon juice; 4.92 ml sugar; 4.92 ml dijon-style mustard; 3.69 ml salt; 1.23 ml fresh coarse ground black pepper; 118.29 ml olive oil; 29.58 ml finely chopped green onions; 14.79 ml chopped fresh tarragon

Submitted by CookingONTheSide

"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."

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photo by Charmie777

Ready In:: 59mins
Ingredients:: 14
Serves:: 4

ingredients

680.38 g fingerling potatoes
22.18 ml olive oil, divided
4.92 ml salt, divided
3.69 ml cracked pepper, divided
226.79 g tiny green beans (haricots verts)
Creamy Tarragon Dressing
59.14 ml buttermilk
29.58 ml fresh lemon juice
4.92 ml sugar
4.92 ml dijon-style mustard
3.69 ml salt
1.23 ml fresh coarse ground black pepper
118.29 ml olive oil
29.58 ml finely chopped green onions
14.79 ml 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

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

Charmie777
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!

Jakers
*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.

NurseJaney

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!

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