Country Ranch Green Beans and Potatoes with Bacon

A flavorful side dish combining smoky bacon, fresh green beans, and buttery roast potatoes seasoned with ranch, perfect for any meal.

Scale

700 g (1 lb 8 oz) Yukon Gold or red potatoes, scrubbed and cut into 1.5 cm (1/2-inch) cubes
450 g (1 lb) green beans, trimmed and halved
6 slices (about 150 g) thick-cut bacon, diced
1 medium yellow onion, finely diced (about 120 g / 1 cup)
3 cloves garlic, minced (about 9 g)
2 tbsp (30 ml) neutral oil (canola or vegetable)
1 tbsp (15 g) ranch seasoning mix
1 tsp (5 g) kosher salt
1/2 tsp (1 g) freshly ground black pepper
2 tbsp (8 g) chopped fresh parsley (optional)
1 tbsp (15 g) unsalted butter (optional)

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Heat 2 tbsp neutral oil in the skillet over medium-high heat until shimmering, about 1 minute. Add cubed potatoes in a single layer and cook undisturbed for 4 minutes until golden. Flip and cook another 3-4 minutes, stirring.
Push potatoes to edges, lower heat to medium, and add diced bacon. Cook for 4-6 minutes, stirring until fat renders and bacon is crisp.
Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and ranch seasoning, cooking 30-45 seconds until aromatic.
Add trimmed green beans and 2 tbsp water; cover and steam for 3 minutes. Remove lid and cook uncovered for 2-3 minutes, seasoning with salt and black pepper.
Turn heat to medium-low and stir in butter and parsley until melted and coated, about 30 seconds. Serve hot.

For a vegetarian option, substitute bacon with smoked paprika and tofu. Can be made ahead, stored in the fridge, and reheated for serving.