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Roasted Fingerling Potatoes and Green Beans with a Tarragon Cream Dressing

Course: Vegetable
Cuisine: American
Keyword: Potatoes and Green Beans
Servings: 6


  • 2 pounds fingerling potatoes
  • 1 pound green beans
  • 1 1/2 tablespoons olive oil divided
  • 3/4 teaspoon salt divided
  • 3/4 teaspoon cracked pepper divided

Tarragon Cream Dressing

  • 1/2 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 1/4 cup olive oil
  • 2 tablespoons chives
  • 2 tablespoons fresh tarragon chopped


  • Preheat oven to 425 degrees.
  • Cut fingerling potatoes in half, lengthwise. Coat with 1 tablespoon olive oil, 1/2 tsp salt and 1/2 tsp pepper. Place potatoes cut side up on a jelly roll pan.
  • Trim and snap green beans. Coat with 1/2 tablespoon olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Place green beans on another jelly roll pan.
  • Bake potatoes in preheated oven for about 30 minutes, until soft and browned.
  • Halfway through the potato baking time, put in the green beans and roast those for about 15 minutes, until softened slightly.
  • While the potatoes and green beans are baking, make the tarragon cream sauce by combining all ingredients in a small bowl and whisking together.
  • Combine green beans and potatoes on a serving platter. Serve drizzled with tarragon cream dressing or serve it on the side.


Recipe adapted from Southern Living