This Green Beans and Smashed Potatoes side dish with a yogurt schmear and dilly olives hits two side dishes in one—the potatoes and the green beans. It’s perfect for the holidays, is right at home on an Easter table, and pairs well with just about any protein. Each bite is crispy, salty, briny, herby, creamy and fresh. 

Ingredient Notes

There’s no need for me to run through all of the ingredients in depth—most of them are very straightforward. But there are a few things I want to note. 

For starters, I spread whole milk Greek yogurt onto the plate before piling it high with the crispy smashed potatoes and the tender herby beans. Use a high-quality whole milk Greek yogurt. 

The yogurt I’m using is homemade from an Italian market just down the street from me. It’s pure heaven and so decadent. If your Greek yogurt is thin and slightly watery, I recommend thickening it up with some sour cream. It’s worth it.

Secondly, pitted Castelvetrano olives are the way to go here. They’re buttery and mild in flavor compared to other olive varieties. 

I find the flavor of raw shallots stick around far too long after a meal. So I prefer to diced them and soak them in cold water before using them in a salad or in this case, a side dish. They have just as much flavor without the potent kick that hangs around hours after dinner is over. 

Smashed potatoes and green beans on a bed of greek yogurt with dill, shallots and olives intermixed.

Tips for Making Green Beans and Smashed Potatoes

Timing is Everything 

This recipe is not fussy but it does require a bit of a dance on the stove top. I recommend getting the potatoes started right away. It takes some time for the water to come up to a boil and once they do, they need to cook for 15 minutes. 

A Hot Oven and a Low Rack

While the potatoes are cooking on the stove top, preheat the oven and set the rack to the lowest position—this is key for achieving color and crispness on the potatoes. 

green beans in a pot of boiling water

Share the Hot Water

When the potatoes are done, scoop them out of the water using a slotted spoon or spider. Don’t dump that hot water! You’ll use that hot water to blanch the beans—by sing the same hot water you save at least 10 minutes of time. 

Smash and Season the Potatoes

I’m embarrassed to say I had never made smashed potatoes prior to developing this recipe. And dang! I’ve been missing out.  

Use the base of a glass or cup to smash the potatoes to ¼-inch thick. Then liberally oil them up and season well with salt and pepper—this is the only chance you get to season the actual potatoes, so don’t hold back. 

Smashed potatoes and green beans on a bed of greek yogurt with dill, shallots and olives intermixed.

Make it a Meal

I make this green beans and potatoes side dish for Easter, but it’s also fabulous for a intimate Thanksgiving or Christmas. It’s also great served alongside my pan-seared chicken for a delicious weeknight dinner. Don’t overthink it—just try it! Here are some of my favorite entrées to share with this side dish. 

Green Beans and Smashed Potatoes

Print Recipe
5 from 3 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Yield 4 servings as a side dish
Category Side Dish
Cuisine Amercican


A two-in-one side dish featuring smashed crispy potatoes and tender green beans tossed with dilly olives!


  • 8 ounces fingerling potatoes
  • 1 small shallot, finely diced
  • 8 ounces haricot verts or green beans, trimmed
  • 2 tablespoons avocado oil
  • Kosher salt and black pepper
  • ½ cup pitted Castelvetrano olives, torn
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 1 lemon, zested and juiced
  • ½ cup whole milk Greek yogurt


  • Preheat oven to 450°F (232°C) with rack set in lowest position.
  • Add ½ pound fingerling potatoes to large sauté pan, cover with water (they should be completely submerged) and bring to a low boil over high heat.
  • Meanwhile, finely dice 1 small shallot. Transfer to a small bowl and cover with cold water; set aside.
  • Once potatoes are boiling, cook until a toothpick easily slides in and out of potatoes, about 15 minutes. Using a spider or slotted spoon, transfer potatoes to a strainer to dry.
  • Add 8 ounces green beans to simmering water and cook 4 minutes. Meanwhile, prepare an ice water bath.
  • Using a slotted spoon or spider, transfer green beans to water bath, submerge in water and set aside.
  • Place potatoes on a baking sheet and using bottom of a cup, smash potatoes until they are ¼-inch thick. Drizzle potatoes with 2 tablespoons avocado oil, shimmy potatoes to coat in oil then flip and shimmy again. Season both sides of potatoes with heaping ½ teaspoon kosher salt. Season tops with ¼ teaspoon pepper. Bake until bottoms start to brown, about 15 minutes. Flip and continue to cook until browned and crispy around edges; 10–15 minutes more.
  • Drain shallot and add to a medium mixing bowl with drained and dried blanched green beans, ½ cup torn olives, 1 tablespoon olive oil, 1 tablespoon chopped fresh dill, minced zest of 1 lemon, and 1 tablespoon lemon juice; season to taste with salt and pepper.
  • Spread ½ cup whole milk Greek yogurt over a large serving plate.
  • Layer smashed potatoes over yogurt then arrange green bean mixture over top. Serve immediately.


This recipe is best served immediately. If you want to make ahead of time, prep each component and wait to assemble until right before serving to retain the crispy texture on the potatoes. 
If you have leftovers, store them in the fridge for up to 3 days. Keep in mind, the potatoes will not be crisp due to the moisture from the yogurt and green beans. 
Not a fan of olives? Swap in capers or skip them altogether. 
I develop recipes using Morton kosher salt. If you’re using Diamond Crystal you will want to add at least another ¼ teaspoon to the potatoes. 


Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Green beans and smashed potatoes piled onto a larger serving platter with a swipe of greek yogurt underneath.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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