ROASTED FINGERLING POTATOES & GREEN BEANS IN TARRAGON SAUCE
You can make the dressing while the potatoes cook or it can be made ahead and stored in an airtight container in refrigerator for up to 2 days. Let the chilled dressing stand 30 minutes before using. If you cannot find fingerling potatoes, you can use 1 1/2 lb. small red potatoes, halved, with a bake time of 35 minutes or 1 1/2 lb. russet potatoes, quartered, with a bake time of 40 minutes. Recipe is from Southern Living.
Provided by CookingONTheSide
Categories Low Protein
Time 59m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°.
- Cut fingerlings in half lengthwise, and place in a large bowl.
- Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
- Place potato halves, cut sides up, in a jelly-roll pan.
- Toss green beans with remaining 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper, and place in another jelly-roll pan.
- Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.
- While the potatoes are baking, make the sauce.
- 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.
- Remove potatoes 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.
Nutrition Facts : Calories 436.2, Fat 32.6, SaturatedFat 4.6, Cholesterol 0.6, Sodium 1066.2, Carbohydrate 34.2, Fiber 6, Sugar 5.8, Protein 4.8
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Jihan Jungkook
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Elizabeth Elchlinger
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The vegetables were so flavorful and the sauce was delicious.
Ghulam Fareed
[email protected]I'm going to try making this dish with asparagus instead of green beans. I think it would be a great spring dish.
Taibat Ibrahim
[email protected]This recipe is a great way to use up leftover roasted potatoes and green beans.
Tori Saxon
[email protected]I'm not sure if I did something wrong, but my potatoes didn't get crispy. They were still soft and mushy.
Alex Slatt
[email protected]I love the vibrant color of the green beans in this dish. They really pop against the golden brown potatoes.
Shehroz Saleem Shehroz Saleem
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the cleanup is a breeze.
Gaga Chicago
[email protected]I'm allergic to nuts. Can I use a different type of oil in the recipe?
Fajr Shahzad
[email protected]I'm not a fan of tarragon, so I used a different herb in the sauce. It still turned out great!
Roki Roy
[email protected]Roasted fingerling potatoes and green beans in tarragon sauce sounds like a great combination! I'll have to try this recipe soon.
Rumesh Maduwantha
[email protected]Easy and delicious! I used frozen green beans and they turned out great. The tarragon sauce was a bit runny for my taste, so I added a little cornstarch to thicken it up.
Akeisha Peniston
[email protected]This dish was a hit at my dinner party! Everyone loved the combination of flavors and textures. The potatoes were perfectly roasted and the green beans were still crisp. The tarragon sauce was the perfect finishing touch.
Hloniphile Zulu
[email protected]I'm not usually a fan of green beans, but this recipe changed my mind. The tarragon sauce was so flavorful and creamy, it really elevated the dish. I'll definitely be making this again!
Md shuvo Islam
[email protected]These fingerling potatoes and green beans were an absolute delight! The tarragon sauce added a unique and flavorful touch that perfectly complemented the roasted vegetables. The potatoes were crispy on the outside and fluffy on the inside, while the