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)

Description

Crispy roasted fingerling potatoes and tender green beans come together in this delightful side dish, perfectly enhanced by a tangy and creamy tarragon dressing. This recipe pairs earthy roasted vegetables with fresh herbs, making it a fantastic addition to any family meal or special occasion.

Ingredients

Units Scale

For the Vegetables:

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)

For the Tarragon Cream Dressing:

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)

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Instructions

Preheat the oven
Preheat your oven to 425°F (218°C) to prepare for roasting the vegetables.
Prepare and season the potatoes
Cut the fingerling potatoes in half lengthwise. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Arrange them cut side up on a jelly roll pan in a single layer for optimal roasting.
Prepare and season the green beans
Trim and snap the ends off the green beans. Toss them with 1/2 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Arrange the green beans on a separate jelly roll pan.
Roast the potatoes
Place the potatoes in the preheated oven and roast for about 30 minutes, or until they are soft and lightly browned.
Roast the green beans
At the halfway point of roasting the potatoes (after 15 minutes), put the green beans in the oven. Roast the green beans for about 15 minutes, or until they are slightly softened but still vibrant and crisp.
Prepare the tarragon cream dressing
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the buttermilk, lemon juice, granulated sugar, Dijon mustard, salt, black pepper, olive oil, chives, and minced tarragon until smooth and well combined.
Combine and serve
Once the potatoes and green beans are done, transfer them to a serving platter and combine. Serve drizzled with the tarragon cream dressing or offer it on the side for guests to add as desired.

Notes

You may substitute fingerling potatoes with baby potatoes if unavailable.
For extra crunch, you can add toasted almonds or crushed walnuts as a garnish before serving.
The tarragon cream dressing can be prepared a day in advance and stored in an airtight container in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 320mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 3g
Cholesterol: 2mg