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.
Table of contents
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.
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.
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.
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.
- Any cooked steak with be great here—try a Top Sirloin, Ribeye, or Skirt Steak.
- Blackened Salmon, Broiled Salmon or Pan-Seared Salmon are all great options. I also looove a Chilean Sea Bass.
- Chicken Souvlaki or Herbed Chicken Skewers would make a delicious summer meal when paired with this green bean and potato side dish.
Green Beans and Smashed Potatoes
Description
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
