Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce |
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Prep Time: 15 Minutes Cook Time: 44 Minutes |
Ready In: 59 Minutes Servings: 6 |
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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. 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) |
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.
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