- 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
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.
Bake potatoes at 425° for 30 to 32 minutes or until tender and browned. Remove 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.
*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.