Roasted Fingerling Potatoes Green Beans in Tarragon Sauce
Elevate your side dish game with this crowd-pleasing recipe for Roasted Fingerling Potatoes and Green Beans in Tarragon Sauce. Tender fingerling potatoes are oven-roasted to golden perfection, while vibrant green beans are blanched to preserve their crispness. The dish is brought together by a luxurious tarragon-infused cream sauce, featuring fragrant shallots, a splash of dry white wine, and a hint of lemon zest for brightness. Finished with a sprinkle of parmesan and fresh tarragon, this recipe is the ultimate balance of hearty and herbaceous flavors. Perfect as a versatile side or a light vegetarian main, it’s a simple yet sophisticated addition to any table. Keywords: roasted fingerling potatoes, green beans, tarragon sauce, easy side dish, vegetarian recipe.
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Recipe Information
Ingredients
- 1 pound fingerling potatoes
- 0.75 pound green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons shallots, finely minced
- 0.25 cup dry white wine
- 0.5 cup heavy cream
- 1 tablespoon fresh tarragon, chopped
- 1 teaspoon lemon zest
- 2 tablespoons parmesan cheese, grated
Instructions
Preheat your oven to 425°F (220°C).
Wash and halve the fingerling potatoes lengthwise. Place them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the potatoes, and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast the fingerling potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.
While the potatoes are roasting, bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until tender-crisp. Drain and set aside.
In a skillet, heat 1 tablespoon of butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until soft and fragrant.
Deglaze the skillet by stirring in the white wine. Let it simmer for 1-2 minutes to reduce slightly.
Lower the heat, then pour in the heavy cream. Stir and allow the cream to warm through.
Add the remaining 1 tablespoon of butter, fresh tarragon, lemon zest, grated parmesan, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir to combine, allowing the sauce to thicken slightly for 2-3 minutes. Turn off the heat.
When the potatoes are finished roasting, remove them from the oven and add them to the skillet along with the green beans. Toss everything in the tarragon sauce until coated well.
Transfer the dish to a serving platter and garnish with extra tarragon or parmesan if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 270 mg | 21% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
