Country Ranch Green Beans and Potatoes with Bacon

This is one of those dishes that just feels like home. Green beans, baby potatoes, and crispy bacon all come together in one skillet, tossed with ranch seasoning for a big, savory punch. It’s simple, hearty, and always a hit—whether you’re cooking for a weeknight dinner or putting together a plate for a Sunday get-together.

Why You’ll Like It

• Lots of flavor. Bacon and ranch make this hard to resist.

• Easy to pull off. Not much prep, one pan, and you’re done.

• Filling. It works as a side or a light main dish.

• Great for leftovers. Tastes even better the next day.

• Everyone eats it. Kids, adults—clean plates all around.

What You’ll Need

Tools

• Large skillet or sauté pan

• Cutting board and knife

• Measuring spoons

• Wooden spoon or spatula

• Slotted spoon

• Mixing bowl (optional)

Ingredients

• 1 lb fresh green beans, trimmed

• 1½ lbs baby potatoes (red or yellow), quartered

• 6 slices thick-cut bacon, chopped

• 1 tbsp olive oil (if needed)

• 1 packet (1 oz) dry ranch seasoning mix

• 1 small onion, finely chopped (optional)

• 2 garlic cloves, minced

• Salt and pepper, to taste

• Fresh parsley or chives, for garnish (optional)

How to Make It

1. Prep the ingredients

Wash and trim the green beans. If they’re long, cut them in half.
Quarter the baby potatoes—no need to peel them.
Chop up your bacon into bite-sized pieces.

2. Cook the bacon

In a large skillet over medium heat, cook the bacon until it’s nice and crispy.
Scoop it out with a slotted spoon and set it on a paper towel-lined plate.
Leave about 1 to 2 tablespoons of bacon grease in the pan. If there’s not much left, add a splash of olive oil.

3. Cook the potatoes

Add the potatoes to the pan and cook over medium heat. Stir now and then until they’re golden and tender—about 10 to 12 minutes.
If using onion and garlic, stir those in and cook for 2 to 3 minutes until soft and fragrant.

4. Add the green beans

Toss the green beans into the pan and cook for about 5 to 6 minutes. You want them tender, but still with a little bite.
Sprinkle the ranch seasoning over everything and mix well.
Add the cooked bacon back in and stir to combine.

5. Taste and serve

Season with salt and pepper to your liking.
Top with chopped parsley or chives if you want a little color.
Serve hot.

What to Serve It With

• Great next to roast chicken, pork chops, or steak

• Works as a warm, veggie-heavy lunch with some crusty bread

• Packs well for meal prep—just portion into containers and reheat

Tips for Success

• Fresh green beans hold their texture better than canned or frozen.

• Don’t overcook the beans—they should stay bright green with a little crunch.

• Want some heat? Add red pepper flakes or a splash of hot sauce.

• In a rush? Parboil the potatoes for 5 minutes to cut down skillet time.

Variations to Try

• Cheesy version: Sprinkle shredded cheddar on top before serving.

• Lighter option: Use turkey bacon.

• Add more veggies: Bell peppers, mushrooms, or zucchini work well.

• Vegan version: Skip the bacon, use plant-based ranch, and season with smoked paprika for that savory depth.

Make-Ahead & Storage

• Keep leftovers in the fridge for up to 4 days.

• Reheat in a skillet over low heat or microwave in short bursts.

• It’s best fresh, but the flavor actually gets better after a day.

FAQs

Can I use canned green beans?
Yes, but add them at the end just to heat through since they’re already cooked.

Can I make this in the oven?
Sure. Toss everything together and roast at 400°F for about 30–35 minutes. Stir once or twice during cooking.

Can I make it ahead?
Absolutely. Cook it, store it, and reheat when you’re ready to serve.

Final Thoughts

This recipe is a great go-to when you want something warm, simple, and satisfying. It checks all the boxes: easy, flavorful, and made with everyday ingredients. Whether you’re feeding a crowd or just making dinner for yourself, it hits the spot.