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)
- 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.
- Creamy Tarragon Dressing
- 1/4 cup buttermilk
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon Dijon-style mustard
- 3/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1/2 cup olive oil
- 2 tablespoons finely chopped green onion
- 1 tablespoon chopped fresh tarragon
Preparation
Step 1
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.
Creamy Tarragon Dressing:
1. Whisk together first 6 ingredients in a small bowl until combined. Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth. Whisk in green onion and tarragon. Use immediately, or store in an airtight container in refrigerator up to 2 days. Let chilled dressing stand 30 minutes before using.