Green Beans and Potatoes with Tarragon and Shallot Dressing
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Salad, Side Dish
Cuisine French
Servings 6 servings
Calories 188 kcal
- 1 lb green beans rinsed, ends trimmed and cut into 2 inch pieces
- 1½ lbs Yukon potatoes (4 medium) washed, peeled and cut into 1 ½ in cubes
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
Dressing:
- 3-4 tbsp juice of one lemon
- 3 medium shallots (about ¾ cup) peeled and chopped fine
- 4 tbsp heavy cream
- 3 tbsp tarragon chopped medium fine
- Salt and pepper to taste
Roast the potatoes:
Add olive oil, 1 tsp kosher salt and pepper. Toss to coat evenly.
Put them in the broiler and cook for 8 minutes. Flip with spatula and cook for another 8 minutes. (This is a super fast way to cook them!)
Remove from broiler and let cool for about 15 minutes.
While potatoes are broiling:
Bring a large pot of water to a broil and add 1 tbsp table salt.
Add the green beans and boil uncovered for around 4-5 minutes, until bright green and still firm. While the beans are boiling, prepare an ice bath in a large bowl with cold water and ice cubes. When green beans are cooked, drain in a colander.
After draining beans, immediately plunge beans into ice bath for 2 minutes then drain in a colander.
Prepare the dressing:
Squeeze 3-4 tbsp of lemon juice into a medium bowl, whisk in 4 tbsp heavy cream, shallots and tarragon. Add salt and pepper to taste.
Combine cooled potatoes and green beans in a large bowl. Add dressing and toss to coat evenly. Taste for seasoning and add salt and pepper if needed.
Serve immediately.
Calories: 188kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 407mgPotassium: 804mgFiber: 5gSugar: 5gVitamin A: 821IUVitamin C: 38mgCalcium: 95mgIron: 3mg
Keyword green beans, heavy cream, lemon juice, potatoes, shallots, tarragon