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Roasted Fingerlings and Green Beans With Creamy Tarragon Dressing

Photo: Jennifer Davick; Styling: Buffy Hargett
Prep time 15 mins
Bake time 44 mins
Yield Makes 4 to 6 servings
We developed this potato-and-green bean dish to pair with the delicious dressing recipe from a reader. Fingerlings are not just available at gourmet stores. One editor purchases them at a wholesale club, while I buy them at my grocery store. Plan to make the dressing while the potatoes cook.

Ingredients

  • 1 1/2 pounds fingerling potatoes*
  • 1 1/2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon cracked pepper, divided
  • 1/2 pound tiny green beans (haricots verts)
  • Creamy Tarragon Dressing

How to Make It

  1. Preheat oven to 425°. Cut fingerlings in half lengthwise, and place in a large bowl. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Place potato halves, cut sides up, in a jelly-roll pan. Toss green beans with remaining 1/2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and place in another jelly-roll pan.

  2. Bake potatoes at 425° for 30 to 32 minutes or until tender and browned. Remove from oven, and let potatoes stand in pan.

  3. Bake green beans at 425° for 12 minutes.

  4. Arrange green beans around roasted potatoes on a serving platter. Drizzle with Creamy Tarragon Dressing.

  5. *1 1/2 lb. small red potatoes, halved, may be substituted with a bake time of 35 minutes. 1 1/2 lb. russet potatoes, quartered, may be substituted with a bake time of 40 minutes.