I used tiny, yellow potatoes because they looked nicer at the store than the fingerlings, and this dish turned out delicious. You can double the vegetables without doubling the dressing and have ample dressing.
Roasted Fingerlings and Green Beans With Creamy Tarragon Dressing
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.
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Bake: 44 Minutes
- 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
- 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.
- *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.
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