Green Beans and Potatoes with Lemon and Dill

Bring a large pot of water to boil. Halve the potatoes and add to the water. Boil for 10 minutes, then drain and set aside to cool.
Heat 2 Tablespoons olive oil in a large sautée pan over medium heat. Add the garlic and shallot, stirring occasionally for 2-3 minutes, or until fragrant and slightly translucent. Add the green beans, salt and pepper, and toss to coat evenly. Cover the pan with a lid and cook for 4 minutes, stirring halfway.
Transfer the green beans either to the pan you cooked the potatoes in, or to a clean plate (they'll be going back in the sautée pan shortly). Add 2 Tablespoons olive oil to the pan. Arrange the potatoes face-down in the sautée pan in one layer. Cover with the lid and cook 5 minutes without stirring.
Add the green beans in a layer on top of the potatoes, without stirring, then cover with the lemon slices. Cover and cook for an additional 5-7 minutes. This is your opportunity to crisp the potatoes.
Add the lemon juice, lemon zest, red pepper flakes, and toss to combine. Transfer to a platter, then top with fresh dill, flaky sea salt and black pepper before serving.