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+ servings

Green Beans and Potatoes with Tarragon and Shallot Dressing

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine French
Servings 6 servings
Calories 188 kcal

Equipment

  • Large pot
  • Large bowl that can hold 6 cups
  • whisk

Ingredients
  

  • 1 lb green beans rinsed, ends trimmed and cut into 2 inch pieces
  • 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

Instructions
 

Roast the potatoes:

  • Add olive oil, 1 tsp kosher salt and pepper. Toss to coat evenly.
    Single layer of potatoes with olive oil, salt and pepper on sheet pan for Green Beans and Potatoes with Tarragon and Shallot Dressing
  • 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.
    Broiled potatoes for Green Beans and Potatoes with Tarragon Shallot Dressing

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.
    Draining green beans in a colander to make Green Beans and Potatoes with Tarragon and Shallot Dressing
  • After draining beans, immediately plunge beans into ice bath for 2 minutes then drain in a colander.
    Green beans in an ice bath to make Green Beans and Potatoes with Tarragon and Shallot Dressing

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.
    Bowl of green beans and potatoes with dressing to make Green Beans and Potatoes with Tarragon and Shallot Dressing
  • Serve immediately.
    Bowl of Green Beans and Potatoes with Tarragon and Shallot Dressing

Nutrition

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
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