Cut the potatoes in half and place them in a skillet, cut side down.
Add in water, garlic cloves, butter, and salt.
Simmer it all over medium heat for around 10 to 15 minutes, until the potatoes become tender.
Remove the garlic, turn the heat up to high or medium-high and cook, while swirling the pan constantly to prevent sticking.
Cook for around 15 minutes until the potatoes are golden on the cut side, then transfer them to a bowl.
Mash the cooked garlic into a paste and add the yogurt, olive oil, lemon juice, zest and minced parsley to it. Also, add salt and pepper to your liking. Stir it all until it is combined.
Add the beans and scallions to the potatoes. Mix it all with the garlic dressing until it is well combined.
Season with any additional spices you may like and serve.