Roasted Fingerlings And Green Beans With Creamy Tarragon Dressing

• 1 1/2 pounds fingerling potatoes*
• 1 1/2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon cracked pepper, divided
• 1/2 pound tiny green beans (haricots verts)

1. Preheat oven to 425u0b0. Cut fingerlings in half lengthwise, and place in a large bowl. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Place potato halves, cut sides up, in a jelly-roll pan. Toss green beans with remaining 1/2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and place in another jelly-roll pan.
2. Bake potatoes at 425u0b0 for 30 to 32 minutes or until tender and browned. Remove from oven, and let potatoes stand in pan.
3. Bake green beans at 425u0b0 for 12 minutes.
4. Arrange green beans around roasted potatoes on a serving platter. Drizzle with Creamy Tarragon Dressing.
5. *1 1/2 lb. small red potatoes, halved, may be substituted with a bake time of 35 minutes. 1 1/2 lb. russet potatoes, quartered, may be substituted with a bake time of 40 minutes.

fingerling potatoes, olive oil, salt, cracked pepper, green beans

Taken from www.myrecipes.com/recipe/roasted-fingerlings-green-beans-with-creamy-tarragon-dressing (may not work)