Roasted Fingerling Potatoes & Green Beans In Tarragon Sauce

• 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 (haricots verts)
• 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

1. Preheat oven to 425u0b0.
2. Cut fingerlings in half lengthwise, and place in a large bowl.
3. Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
4. Place potato halves, cut sides up, in a jelly-roll pan.
5. Toss green beans with remaining 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper, and place in another jelly-roll pan.
6. Bake potatoes at 425u0b0 for 30 to 32 minutes or until tender and browned.
7. While the potatoes are baking, make the sauce.
8. Whisk together first 6 ingredients in a small bowl until combined.
9. Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
10. Whisk in green onion and tarragon.
11. Use immediately, or store in an airtight container in refrigerator up to 2 days.
12. Let chilled dressing stand 30 minutes before using.
13. Remove potatoes from oven, and let potatoes stand in pan.
14. Bake green beans at 425u0b0 for 12 minutes.
15. Arrange green beans around roasted potatoes on a serving platter.
16. Drizzle with Creamy Tarragon Dressing.

potatoes, olive oil, salt, cracked pepper, green beans, tarragon dressing, buttermilk, lemon juice, sugar, mustard, salt, fresh coarse ground black pepper, olive oil, green onions, tarragon

Taken from www.food.com/recipe/roasted-fingerling-potatoes-green-beans-in-tarragon-sauce-360183 (may not work)