Roasted Fingerlings and Green Beans With Creamy Tarragon Dressing
Photo: Jennifer Davick; Styling: Buffy Hargett
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.
How to Make It
Step 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.
Step 2
Bake potatoes at 425° for 30 to 32 minutes or until tender and browned. Remove from oven, and let potatoes stand in pan.
Step 3
Bake green beans at 425° for 12 minutes.
Step 4
Arrange green beans around roasted potatoes on a serving platter. Drizzle with Creamy Tarragon Dressing.
Step 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.
PatriotSherry91's Review
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crmeng's Review
Simply delightful, with or without the Creamy Tarragon Dressing. Just love the combination of potatoes and green beans. You can use any type of green beans -- doesn't need to be the tiny haricots verts, and if using those you may want to reduce the cooking time by a few minutes.
Mayson's Review
Very tasty even without the tarragon sauce. I used a package of "gourmet" potatoes (multi colored), and threw in part a quartered onion and some baby carrots. I only had canned green beans which I heated on the stovetop and tossed in with the sauce. It worked, but I would use fresh green beans if I had had them.
adriver's Review
Just outstanding! Huge hit! Wonderful for entertaining or just dining at home!
AmyNJames's Review