Roasted Fingerling Potatoes & Green Beans in Tarragon Sauce

Preheat oven to 425°.

Cut fingerlings in half lengthwise, and place in a large bowl.

Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.

Place potato halves, cut sides up, in a jelly-roll pan.

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.

Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.

While the potatoes are baking, make the sauce.

Whisk together first 6 ingredients in a small bowl until combined.

Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.

Whisk in green onion and tarragon.

Use immediately, or store in an airtight container in refrigerator up to 2 days.

Let chilled dressing stand 30 minutes before using.

Remove potatoes from oven, and let potatoes stand in pan.

Bake green beans at 425° for 12 minutes.

Arrange green beans around roasted potatoes on a serving platter.

Drizzle with Creamy Tarragon Dressing.