Country Ranch Green Beans and Potatoes with Bacon

A simple Southern-style side dish made with fresh green beans, tender potatoes, crispy bacon, and ranch seasoning. It takes about 40 minutes and serves 6.

Ingredients

• 1 lb fresh green beans, trimmed
• 1 lb Yukon Gold or red potatoes, cut into 1-inch cubes
• 6 slices bacon
• 1 tbsp ranch seasoning mix
• 1 tbsp butter or olive oil, optional
• Salt and black pepper, to taste
• 1 small onion, thinly sliced — optional
• 2 cloves garlic, minced — optional
• A splash of chicken or vegetable broth — optional
• Fresh parsley or chives, for garnish

Instructions

1. Prepare the green beans: Rinse and trim the green beans. Boil them in salted water for 2–3 minutes, until bright green and crisp-tender. Drain and set aside.
2. Cook the potatoes: Place the cubed potatoes in boiling salted water and cook for 10–12 minutes, until just tender. Drain well.
3. Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels. Reserve the bacon fat in the skillet.
4. Sauté the aromatics: If using onion and garlic, add them to the bacon fat and cook until softened and fragrant.
5. Brown the potatoes: Add the cooked potatoes to the skillet. Sauté for 5–7 minutes, until lightly golden.
6. Add green beans: Add the blanched green beans and toss everything together. Cook for another 3–4 minutes.
7. Season: Sprinkle the ranch seasoning over the vegetables and toss well. Add salt and pepper to taste. If the mixture seems dry, add a small splash of broth.
8. Add bacon: Crumble the crispy bacon and gently toss it into the vegetables.
9. Garnish and serve: Sprinkle with fresh parsley or chives and serve warm.

💡 Tip

Use Yukon Gold or red potatoes because they hold their shape well and become creamy inside. Don’t overcook the green beans—they should remain slightly crisp.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.