Can I use regular potatoes instead of fingerlings?

Absolutely! Small red potatoes or baby Yukon golds work beautifully in this recipe. Just cut them into similarly sized pieces and follow the same roasting instructions. The cooking time might vary slightly depending on the size, so keep an eye on them.

What can I substitute for buttermilk in the dressing?

If you don't have buttermilk, you can make a quick substitute by adding 1½ teaspoons of lemon juice or vinegar to ½ cup of regular milk and letting it sit for 5-10 minutes. Alternatively, plain yogurt thinned with a little milk creates a similar tangy base for the dressing.

Can I prepare this dish in advance for a dinner party?

This is an excellent make-ahead dish! Roast the vegetables up to a day ahead and store them in the refrigerator. Prepare the dressing separately and store it in a sealed container. About 30 minutes before serving, bring the vegetables to room temperature or warm them briefly in a 350°F oven, then drizzle with the dressing just before serving.

I'm not a fan of tarragon. What herb could I use instead?

If tarragon isn't your favorite, this dressing works wonderfully with fresh dill, basil, or even a combination of parsley and chives. Each herb will give the dish a different character, so feel free to experiment based on your preferences.

Roasted Fingerling Potatoes and Green Beans with a Tarragon Cream Dressing Recipe

Name: Roasted Fingerling Potatoes and Green Beans with a Tarragon Cream Dressing Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds fingerling potatoes; 1 pound green beans; 1 1/2 tablespoons olive oil (divided); 3/4 teaspoon salt (divided); 3/4 teaspoon black pepper (divided); 1/2 cup buttermilk; 2 tablespoons lemon juice; 1 teaspoon granulated sugar; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 2 tablespoons chives (minced); 2 tablespoons fresh tarragon (chopped)

This elegant yet simple Roasted Fingerling Potatoes and Green Beans with Tarragon Cream Dressing is a game-changer for your dinner table. The fingerling potatoes turn golden and crispy, while the green beans maintain just the right amount of crunch. But what truly elevates this dish is the creamy tarragon dressing that adds a burst of herb-infused flavor. Ready in under an hour with minimal hands-on time, it’s perfect for both weeknight meals and special occasions!

Why You’ll Love This Recipe

Perfect Balance of Textures: The contrast between the crispy-outside, tender-inside potatoes and the slightly crunchy green beans creates a satisfying combination in every bite.
Make-Ahead Friendly: You can roast the vegetables ahead of time and prepare the dressing separately, then combine just before serving – ideal for entertaining or meal prep.
Versatile Side Dish: This works beautifully alongside roasted chicken, grilled steak, or seared fish, making it a flexible addition to your recipe collection.
Elevated Yet Simple: The tarragon dressing gives this dish a restaurant-quality feel, but the preparation couldn’t be easier – just roast and dress!

Ingredients You’ll Need

Fingerling Potatoes: These small, finger-shaped potatoes have a naturally buttery flavor and creamy texture that’s perfect for roasting. Their unique shape creates more surface area for caramelization.
Green Beans: Fresh beans add color, nutrition, and a pleasant snap to balance the softer potatoes. Always look for bright green beans without blemishes.
Olive Oil: Use a good quality olive oil for roasting as it helps achieve that beautiful golden exterior on the vegetables while adding flavor.
Salt and Pepper: These basic seasonings enhance the natural flavors of the vegetables. Don’t skimp here!
Buttermilk: The base of our dressing that provides tanginess and a velvety texture without being heavy.
Lemon Juice: Adds brightness and acidity that cuts through the creaminess of the dressing.
Sugar: Just a touch balances the acidity of the buttermilk and lemon.
Dijon Mustard: Provides a subtle kick and helps emulsify the dressing.
Fresh Tarragon: The star of the dressing! This herb has a unique anise-like flavor that’s irreplaceable. If you’ve never cooked with tarragon before, you’re in for a treat.
Chives: These mild onion-flavored herbs add color and a gentle bite to the dressing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Herbs

Swap tarragon for dill or basil for a completely different flavor profile. Each herb will take this dish in a unique direction.

Vegetable Swaps

Try substituting asparagus for green beans, or add cherry tomatoes during the last 5 minutes of roasting for a pop of color and sweetness.

Dairy-Free Option

Replace buttermilk with coconut milk and a squeeze of extra lemon juice for a dairy-free version that still maintains creaminess.

Add Some Protein

Turn this side into a main dish by adding roasted chicken pieces or hard-boiled eggs for a complete meal.

How to Make Roasted Fingerling Potatoes and Green Beans

Step 1: Prepare the Potatoes

Preheat your oven to 425°F. Slice the fingerling potatoes lengthwise, then toss them with 1 tablespoon olive oil and season with salt and pepper. Arrange them cut-side up on a baking sheet – this position is crucial for achieving that perfect crispy exterior!

Step 2: Roast the Potatoes

Place the potatoes in the preheated oven and roast for about 30 minutes. You’re looking for that golden-brown color and fork-tender texture that signals perfection.

Step 3: Prepare the Green Beans

While the potatoes are roasting, trim the green beans and toss them with the remaining olive oil, salt, and pepper. Spread them evenly on another baking sheet.

Step 4: Roast the Green Beans

About 15 minutes before the potatoes are done, add the green beans to the oven. This timing ensures both vegetables finish cooking simultaneously, with the beans maintaining a slight crunch.

Step 5: Make the Tarragon Cream Dressing

While everything roasts, whisk together the buttermilk, lemon juice, sugar, Dijon mustard, salt, and pepper in a bowl. Gradually drizzle in the olive oil while whisking continuously to emulsify. Fold in the freshly chopped tarragon and chives.

Step 6: Combine and Serve

Once the vegetables are roasted to perfection, transfer them to a serving platter. Either drizzle the dressing over the top or serve it alongside for people to add as desired.

Pro Tips for Making the Recipe

Consistent Sizing: Cut potatoes into similarly sized pieces to ensure even cooking.
Don’t Crowd the Pan: Give the vegetables plenty of space on their baking sheets. Crowding leads to steaming instead of roasting, robbing you of those crispy edges.
Taste the Dressing: Before serving, taste the tarragon dressing and adjust seasonings if needed. Everyone’s lemons vary in acidity, so you might need a touch more salt or sugar.
Fresh Herbs Matter: While dried herbs work in a pinch, fresh tarragon and chives make a noticeable difference in the brightness of the dressing.
Hot vs. Cold: This dish is delicious both warm and at room temperature, making it perfect for buffets or make-ahead situations.

How to Serve

Perfect Pairings

This versatile side dish complements roasted chicken, grilled salmon, or even a simple omelet. The tarragon dressing pairs particularly well with poultry and fish.

Serving Suggestions

For a beautiful presentation, arrange the roasted vegetables on a platter with a sprinkle of additional fresh herbs. Serve the dressing in a small pitcher alongside so guests can add as much or as little as they like.

Make It a Meal

Turn this into a complete light lunch by adding a protein like grilled chicken breast or hard-boiled eggs on top.

Make Ahead and Storage

Storing Leftovers

Store the roasted vegetables and dressing separately in airtight containers in the refrigerator. The vegetables will keep for 3-4 days, while the dressing stays fresh for up to 5 days.

Freezing

I don’t recommend freezing this dish as both the potatoes and green beans will lose their desirable texture when thawed.

Reheating

To reheat the vegetables, spread them on a baking sheet and warm in a 350°F oven for 10-15 minutes. Avoid the microwave if possible, as it will make the potatoes soggy. The dressing should not be reheated – simply allow it to come to room temperature before serving.

FAQs

Can I use regular potatoes instead of fingerlings?

Absolutely! Small red potatoes or baby Yukon golds work beautifully in this recipe. Just cut them into similarly sized pieces and follow the same roasting instructions. The cooking time might vary slightly depending on the size, so keep an eye on them.
What can I substitute for buttermilk in the dressing?

If you don’t have buttermilk, you can make a quick substitute by adding 1½ teaspoons of lemon juice or vinegar to ½ cup of regular milk and letting it sit for 5-10 minutes. Alternatively, plain yogurt thinned with a little milk creates a similar tangy base for the dressing.
Can I prepare this dish in advance for a dinner party?

This is an excellent make-ahead dish! Roast the vegetables up to a day ahead and store them in the refrigerator. Prepare the dressing separately and store it in a sealed container. About 30 minutes before serving, bring the vegetables to room temperature or warm them briefly in a 350°F oven, then drizzle with the dressing just before serving.
I’m not a fan of tarragon. What herb could I use instead?

If tarragon isn’t your favorite, this dressing works wonderfully with fresh dill, basil, or even a combination of parsley and chives. Each herb will give the dish a different character, so feel free to experiment based on your preferences.

Final Thoughts

This Roasted Fingerling Potatoes and Green Beans with Tarragon Cream Dressing brings together simple ingredients in a way that feels special without requiring complicated techniques. The contrast between the crispy, golden potatoes and tender-crisp green beans creates a satisfying base, while the herb-infused dressing elevates everything to new heights. Whether you’re serving it alongside a weeknight dinner or as part of a holiday spread, this versatile dish is sure to become a regular in your cooking rotation. Give it a try tonight—your taste buds will thank you!