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Green Beans and Smashed Potatoes

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4.75 from 4 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
Author Lauren Grant

Description

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

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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

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 1/4 teaspoon to the potatoes. 

Nutrition

Serving: 1/4 recipeCalories: 200kcalCarbohydrates: 16gProtein: 5gFat: 14gSaturated Fat: 2gCholesterol: 5mgSodium: 203mgFiber: 3gSugar: 3g
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