Roasted fingerling potatoes and green beans, then drizzled with the most delicious tarragon cream sauce.
“You like potatoes, I like potatoes
you like tomatoes i like tomatoes
Potato, potahto, tomato, tomahto.
Let’s cancel the whole thing”
Say what you will, we absolutely love potatoes. As the weather cools and the days get shorter, our bodies start craving all those delicious fall and winter staples that have kept humans wintering for thousands of years. One of the classics is potatoes (harvested in autumn). Baking potatoes in the oven is easy and delicious. As we learned in our previous cooking class, tarragon can wow your dishes. Simple, yet impressive, this dish can be served with special meals. Not going to lie, we were dying to lick the creamy sauce off our plates. It’s that good.
history class: Did you know that potatoes originated in southern Peru? Sometime between 7,000-10,000 years ago, someone in southern Peru decided to domesticate the potato. They are starchy, but can serve as the basis of a life-sustaining diet. It does have some nutritional value. But that doesn’t mean you should keep eating French fries.
Potato Substitutes and Tips:
Fingerling potatoes are small potatoes that grow thin and long, like fingers. They can be a bit more expensive than regular potatoes. A good substitute is red potatoes, or other small potato varieties.
When cooking potatoes, make sure your potato pieces are equal in size so they cook evenly. The smaller the pieces, the faster they will cook.
Did you know you can make buttermilk at home? Everyone will think you are super fancy. Don’t worry, we won’t tell anyone how easy it is to make.
Leftovers will keep for 3-4 days in the refrigerator. If you plan on having leftovers, we recommend keeping the tarragon cream sauce on the side so you can store it separately from the vegetables and avoid any vegetables that might be soggy after 3 days in the fridge.
If you liked this recipe, you might be interested in these other delicious vegetarian recipes:
- 2 pound fingerling potatoes
- 1 pound green beans
- 1 1/2 tablespoon olive oil Divided into
- 3/4 teaspoon Salt Divided into
- 3/4 teaspoon pepper Divided into
Tarragon Cream Sauce
- 1/2 cup cheese
- 2 tablespoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 2 tablespoon Chinese chives
- 2 tablespoon fresh tarragon Chopped
Preheat oven to 425 degrees.
Cut fingerling potatoes in half lengthwise. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place potatoes cut side up on jelly roll pan.
Trim and snap off green beans. Toss with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange green beans on another jelly roll pan.
Bake the potatoes in the preheated oven for about 30 minutes, until tender and browned.
Halfway through the potato roasting time, add the green beans and roast for about 15 minutes, until slightly tender.
While the potatoes and green beans are baking, combine all ingredients in a small bowl and stir together to make the tarragon cream sauce.
Arrange green beans and potatoes on a plate. Drizzle with tarragon cream sauce or serve on the side.
Recipe adapted from Southern Living