Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce

The aroma of roasted potatoes, with their skins crisping and interiors turning impossibly tender, is one of the most comforting scents in my kitchen. Add to that the vibrant snap of perfectly cooked green beans and a bright, herbaceous sauce, and you have a dish that sings of simple elegance and deep flavor. I remember first encountering a dish like this at a small bistro in the French countryside, where the chef served it as a side to grilled fish. It wasn’t just food; it was an experience – a testament to how humble ingredients, treated with care, can achieve culinary greatness. The tarragon sauce, in particular, was a revelation, its subtle anise notes cutting through the richness of the potatoes and the sweetness of the beans, making me want to lick the plate clean.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 42 to 44 minutes
• Total Time: 57 to 59 minutes
• Servings: 4 to 6
• Yield: Side Dish
• Dietary Type: Vegetarian, potentially Gluten-Free and Dairy-Free depending on dietary needs and substitutions.

Ingredients

For the Roasted Vegetables:

• 1 1/2 lbs fingerling potatoes

• 1 1/2 tablespoons olive oil, divided

• 1 teaspoon salt, divided

• 3/4 teaspoon cracked pepper, divided

• 1/2 lb tiny green beans (also known as haricots verts)

For the 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 fresh coarse ground black pepper
• 1/2 cup olive oil
• 2 tablespoons finely chopped green onions
• 1 tablespoon chopped fresh tarragon

Equipment Needed

• Large bowl
• Two jelly-roll pans (or rimmed baking sheets)
• Small bowl
• Whisk
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Serving platter

Instructions

1. Preheat your oven to a robust 425°F (220°C). This high heat is crucial for achieving those beautifully browned, crispy edges on the potatoes and perfectly tender-crisp green beans.
2. Prepare the fingerling potatoes by cutting them in half lengthwise. Place these halved potatoes into a large bowl.
3. Drizzle 1 tablespoon of the olive oil over the potatoes. Add 1/2 teaspoon of the salt and 1/2 teaspoon of the cracked pepper. Toss everything together until the potatoes are evenly coated.
4. Arrange the seasoned fingerling potato halves, cut sides up, in a single layer on one jelly-roll pan. This ensures they roast and caramelize evenly.
5. Next, prepare the green beans. In the same bowl you used for the potatoes (no need to wash it), toss the tiny green beans with the remaining 1/2 tablespoon of olive oil, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of cracked pepper.
6. Spread the seasoned green beans in a single layer on a second jelly-roll pan.
7. Place the pan of fingerling potatoes into the preheated oven. Bake the potatoes at 425°F (220°C) for 30 to 32 minutes, or until they are tender when pierced with a fork and have developed a lovely golden-brown hue.
8. While the potatoes are undergoing their transformation in the oven, it’s time to craft the Creamy Tarragon Dressing. In a small bowl, whisk together the buttermilk, fresh lemon juice, sugar, Dijon-style mustard, 3/4 teaspoon salt, and 1/4 teaspoon fresh coarse ground black pepper until they are well combined.
9. With the dressing mixture in the bowl, begin to gradually whisk in the 1/2 cup of olive oil. Do this slowly and steadily, in a thin, consistent stream, while whisking constantly. This emulsification process will create a smooth, creamy dressing.
10. Once the dressing is smooth and emulsified, whisk in the finely chopped green onions and the chopped fresh tarragon.
11. The dressing is best used immediately for optimal freshness, but it can also be stored in an airtight container in the refrigerator for up to 2 days. If you do store it, let the chilled dressing stand at room temperature for about 30 minutes before using to allow it to loosen up and for the flavors to meld.
12. Once the potatoes have finished their initial roasting, remove them from the oven. Let them stand in the pan for a moment.
13. Now, place the second jelly-roll pan, containing the green beans, into the 425°F (220°C) oven. Bake the green beans for 12 minutes. You’re aiming for them to be tender-crisp, with a vibrant green color.
14. To serve, artfully arrange the roasted green beans around the roasted potatoes on a serving platter.
15. Finally, drizzle the luscious Creamy Tarragon Dressing generously over the roasted vegetables.

Expert Tips & Tricks

• Potato Perfection: For the crispiest potato edges, ensure you’re not overcrowding the jelly-roll pan. Give each potato half enough space to breathe and caramelize. If your potatoes are particularly dirty, a good scrub under cold water before cutting will do wonders.
• Green Bean Brilliance: Tiny green beans, or haricots verts, are ideal here due to their delicate texture and quicker cooking time. If you can’t find them, regular green beans will work, but you might need to adjust the cooking time slightly. Look for beans that are firm and bright green.
• Dressing Emulsification: The key to a stable, creamy dressing is the slow, steady addition of oil while whisking continuously. If you find your dressing starts to break (separate), don’t panic! You can often rescue it by whisking in a teaspoon of warm water or a little more lemon juice, then slowly re-incorporating the oil.
• Tarragon’s Nuance: Tarragon has a distinct anise-like flavor that pairs beautifully with both potatoes and green beans. Ensure your tarragon is fresh for the best aromatic impact. If you’re not a fan of tarragon, finely chopped chives or parsley can offer a milder herbaceous note.
• Make-Ahead Magic: The Creamy Tarragon Dressing can indeed be made a day or two in advance. Just remember to let it come to room temperature for about 30 minutes before serving to ensure it’s at its best consistency and flavor. The roasted vegetables are best enjoyed fresh out of the oven, but leftovers can be gently reheated.

Serving & Storage Suggestions

This dish shines as a vibrant side, perfect for accompanying grilled chicken, roasted fish, or even a hearty steak. The colors are so appealing – the golden potatoes nestled against the emerald green beans, all bathed in the creamy, speckled dressing. For an elegant presentation, arrange the vegetables directly on a platter and drizzle the dressing just before serving.

Leftovers of the roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. The dressing will also keep for up to 2 days in the refrigerator. When reheating the vegetables, a quick stint in a moderate oven (around 350°F or 175°C) or even a few minutes in a skillet over medium heat will help revive their texture. Reheat gently to avoid overcooking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	436.2 kcal
Calories from Fat		67 %
Total Fat	32.6 g	50 %
Saturated Fat	4.6 g	23 %
Cholesterol	0.6 mg	0 %
Sodium	1066.2 mg	44 %
Total Carbohydrate	34.2 g	11 %
Dietary Fiber	6 g	23 %
Sugars	5.8 g	23 %
Protein	4.8 g	9 %

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Potato Power: If fingerling potatoes are unavailable, you can absolutely substitute them. For 1 1/2 lbs of small red potatoes, halve them and expect a bake time of approximately 35 minutes. If you opt for 1 1/2 lbs of russet potatoes, quarter them, and they will likely require about 40 minutes in the oven.
• Herbaceous Harmony: While tarragon is the star here, don’t be afraid to experiment with other fresh herbs. A finely minced shallot can replace the green onions for a slightly more pungent bite, or a combination of chives and parsley can offer a different, yet equally delightful, herbaceous profile.
• Lighter Dressing: For a lighter take on the dressing, you can substitute some of the olive oil with a good quality extra virgin olive oil and perhaps a little more lemon juice or even a touch of white wine vinegar.

FAQs

Q: Can I make the entire dish ahead of time?
A: The Creamy Tarragon Dressing can be made ahead and stored in the refrigerator for up to 2 days. The roasted vegetables are best enjoyed fresh, but leftovers can be gently reheated.

Q: My dressing looks like it’s separating. What did I do wrong?
A: This is usually due to the oil being added too quickly. You can often fix it by slowly whisking in a teaspoon of warm water or a little more lemon juice, then gradually re-incorporating the oil.

Q: What if I can’t find fingerling potatoes?
A: Not a problem! The recipe provides excellent alternatives: small red potatoes halved (bake time around 35 minutes) or russet potatoes quartered (bake time around 40 minutes).

Q: Can I add other vegetables to this dish?
A: Absolutely! Asparagus spears or blanched broccoli florets could be a lovely addition, roasted alongside the green beans.

Q: Is this dish suitable for a crowd?
A: Yes, this recipe scales up beautifully. You might just need additional jelly-roll pans to ensure the vegetables roast rather than steam.

Final Thoughts

This Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce is more than just a recipe; it’s an invitation to savor the simple, yet profound, pleasures of well-prepared food. It’s a dish that proves you don’t need fussy techniques or exotic ingredients to create something truly memorable. The earthy sweetness of the roasted potatoes, the bright pop of the green beans, and the aromatic embrace of the tarragon dressing come together in perfect harmony. I encourage you to try this recipe, to let its flavors transport you, and to share it with those you love. It pairs wonderfully with a crisp white wine like a Sauvignon Blanc or a light-bodied Pinot Noir, making for a complete and delightful meal.