Fingerling potatoes and green beans are roasted, then drizzled with the most delicious tarragon cream dressing.
We absolutely love potatoes. As the weather cools down and the days get shorter our bodies start to crave all of those delicious fall and winter staples that have gotten humankind through winters for thousands of years. Among the classics are potatoes (harvested in the fall). Roasting the potatoes in the oven is simple and tasty. As we’ve learned in a previous cooking lesson, tarragon can bring a wow factor to your dish. This recipe is a simple, yet impressive dish to serve alongside a special meal. Not going to lie, we were tempted to lick the cream sauce off the plate. It’s SO good.
History Lesson: Did you know that the potato originates from Southern Peru? At some point, 7,000-10,000 years ago somebody in Southern Peru decided to domesticate the potato. They are starchy, but can be a basis for a diet that sustains life. It does have some nutritional value. That doesn’t mean you should go on a french fry diet though.
Potato Substitutes and Tips:
Fingerling potatoes are just a small potato that grows long and thin, like fingers. They can be a bit more pricey than your average spud. A great substitution is red potatoes, or another small potato variety.
When cooking potatoes be sure that your pieces are of equal sizes so that they will cook evenly. The smaller the piece, the faster it will cook.
Did you know that you can make buttermilk at home? Everyone will think you’re super fancy. Don’t worry, we won’t tell anyone how easy it was to make.
Leftovers can be stored in the fridge for 3-4 days. If you’re planning on leftovers, we recommend serving the tarragon cream dressing on the side so you can store separately from the veggies and avoid any potentially soggy vegetables after 3 days in the fridge.
If you like this recipe, you may be interested in these other delicious veggie recipes: