Preheat the oven to 400 degrees.

Toss the potatoes, shallots and garlic with olive oil and spread evenly on a sheet tray lined with nonstick foil. Season well with kosher salt and pepper.

Roast, turning occasionally, until browned and potatoes can be easily pierced with a knife, about 30-40 mins.

While the potatoes are roasting, fill a large saucepan with water and 2 tsps salt and bring to a boil. Add the green beans and blanch until just tender. Drain and then immerse the beans in a large bowl of ice water to stop the cooking. When they're cool, remove the beans and lay them out to dry on paper towels.

When the roasted garlic cloves are cool enough to handle, squeeze the garlic out of the peel. In a small food processor or with a whisk, mix together the roasted garlic, mustard, chive, dill, creme fraiche, salt and pepper.

Toss the potatoes, shallots and green beans with the dressing and serve warm or at room temperature.