Roasted fingerling potatoes & green bean recipe

Stringless green beans

Stringless green beans

With these guys coming in fast and strong, it’s time for a green bean recipe.

Here is one that sounded good (from Southern Living):

Roasted Fingerlings and Green Beans With Creamy Tarragon Dressing

Yield: Makes 4 to 6 servings

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 (haricot verts) [or why not regular green beans?]

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

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.

Preparation

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.

Copyright © 2015 Time Inc. Lifestyle Group. All Rights Reserved.

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