Preheat the oven to 450°F. Bring a large pot of water to boil, add a palmful of salt and boil the potatoes until fork tender, about 10-11 minutes.
Slice the potatoes in half and add them to a parchment-lined baking sheet. Toss them in 2 tablespoons of olive oil, sprinkle them with 1/2 teaspoon each or coriander, cumin and cardamom and season with salt. Place all the potatoes cut side down and roast in the oven for 20 minutes. Remove and set aside.
While the potatoes are roasting, drain and rinse the beans. Set them on paper towels to dry.
Add the cilantro, jalapenos, garlic cloves, red pepper flakes, 1/2 teaspoon or cardamom and coriander, salt, olive oil and juice from one lemon to a blender. Blend until smooth and bright green. Season with more salt as needed.
Pour this zhoug sauce into a bowl, add in the beans and toss until they are fully coated.
To plate, add the beans to a plate, create an indent in the middle and top with the potatoes. Garnish with a few sprigs of dill and fresh cracked black pepper. Add a squeeze of lemon if you like and serve!