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Recipe : Entry # 4677
Sierra Williams
Recipe Title
Roasted Fingerlings and Green Beans, with Creamy Tarragon Dressing
Recipe Theme
Side Dishes
Sand Mountain EC
1 ½ pounds fingerling potatoes
1 ½ tablespoons olive oil, divided
1 teaspoon salt, divided
¾ teaspoon cracked pepper, divided
½ pound tiny green beans (haricots verts)
Creamy Tarragon DressingCreamy Tarragon Dressing:
¼ cup buttermilk
2 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon Dijon-style mustard
¾ teaspoon salt
¼ teaspoon coarsely ground pepper
½ cup olive oil
2 tablespoon green onion, finely chopped
1 tablespoon fresh tarragon, chopped
Preheat oven to 425 degrees. Cut fingerlings in half lengthwise, and place in a large bowl. Toss with 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon pepper. Place potato halves, cut side up, in a jellyroll pan. Toss green beans with remaining ½ tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper and place in another jellyroll pan. Bake potatoes at 425 degrees for 30-32 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.
Creamy Tarragon Dressing:
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.