Last Sunday, after helping at the local farmer’s market, I ended up with a basket full of fresh green beans and baby potatoes. On the ride home in my minivan packed with my husband and our two curious teenagers, someone mentioned craving comfort food. I decided to turn that market bounty into something lively.
In our kitchen, I crisped bacon, stirred onion and garlic into the savory drippings, and added the green beans and potatoes with a packet of ranch seasoning. The kitchen aroma became the soundtrack to our dinner chat—neighbors dropped by spontaneously when they smelled it.
Our kids tucked into hearty bowls, crunching on bacon bits and soft potatoes seasoned with ranch and herbs. By the end of the evening, two empty plates told the story.
Now, this dish lives in our regular lineup, perfect for busy weeknights, potluck dinners, or when market fresh meets home comfort.
Short Description
Country‑style ranch green beans and potatoes with crispy bacon is a hearty, flavorful side or main dish combining tender veggies, savory bacon, and ranch seasoning simply cooked in one skillet.
Key Ingredients
- 450 g fresh green beans, trimmed and cut bite-sized
- 600 g baby potatoes or 4 large potatoes, peeled and diced (~4 cups)
- 6 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 28 g ranch seasoning mix (1 packet)
- 240 ml chicken broth
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and black pepper, to taste
- 2 Tbsp olive oil (optional, if needed)
Tools Needed
- Large skillet or Dutch oven
- Slotted spoon
- Knife and cutting board
- Measuring spoons and cup
Cooking Instructions
Step 1: Crisp the Bacon
Heat skillet over medium heat. Add chopped bacon and cook until crispy. Remove with a slotted spoon, leaving the rendered fat in the pan.
Step 2: Sauté Onion & Garlic
Add diced onion to bacon fat and cook about 5 minutes until softened. Stir in garlic and cook 1 minute more until fragrant.
Step 3: Brown the Potatoes
Stir in diced potatoes. Cook, stirring regularly, for 5 to 7 minutes until edges start to brown.
Step 4: Add Beans & Seasoning
Add green beans, ranch seasoning, thyme, and rosemary. Stir until everything is well coated.
Step 5: Simmer with Broth
Pour in chicken broth. Bring to a gentle simmer, then cover, reduce to low heat and cook 15–20 minutes until potatoes and beans are tender. Stir in crispy bacon. Season with salt and pepper
Why You’ll Love This Recipe
Flavor Blast: Smoky bacon, ranch seasoning, and herbs mix with tender veggies and potato.
One‑Pan Easy: No fussy prep—everything cooks in one skillet.
Kid-Approved Comfort: Simple flavors and crispy bacon always win.
Healthier Satisfying Meal: Lean protein, veggies, and potatoes fill plates without heaviness.
Flexible Side or Main: Serve solo or alongside grilled chicken or meatloaf.
Mistakes to Avoid & Solutions
Soggy potatoes: Don’t overcrowd the pan—give potatoes space to brown.
Wilted beans: Add beans midway so they remain slightly crisp.
Burnt garlic: Stir garlic in after onions soften to avoid bitterness.
Dryness: Use olive oil if pan lacks bacon fat so veggies won’t stick.
Serving & Pairing Suggestions
Serve in family-style bowls for casual dinner.
Pair with grilled chicken or pork chops.
Add fresh crusty bread or cornbread on the side.
Great at potlucks, offer fresh parsley or extra chopped bacon on top.
Storage & Reheating Tips
Store leftovers in airtight container up to 3 days in fridge.
Reheat gently in skillet over medium heat, adding splash of broth or water if needed.
Avoid microwaving to preserve texture; skillet reheating keeps beans firm and potatoes intact.
FAQs
1. Can I use frozen green beans or potatoes?
Yes, but thaw beans and par‑boil potatoes slightly to maintain texture.
2. Is the ranch seasoning healthy?
It contains salt and spices—use low-sodium or make your own blend with herbs.
3. Can I make this vegetarian or bacon-free?
Omit bacon and use olive oil or butter for flavor.
4. Can I prep ahead?
Yes, dice veggies and cook bacon ahead; combine later and finish cooking.
5. What about adding extra vegetables?
Mushrooms, bell peppers, or zucchini work well if added with the potatoes.
Tips & Tricks
Save bacon fat and toss in a swirl of butter for richer flavor.
Add a squeeze of lemon juice at the end for brightness.
Garnish with fresh parsley or chopped chives for color.
A splash of white wine added with broth adds depth.
Recipe Variations
Herb & Garlic Version:
Use garlic powder and extra herbs instead of ranch mix for a lighter, earthy flavor.
Spicy Kick Variation:
Toss in red pepper flakes or a dash of hot sauce while simmering for heat.
Cheesy Tater Add-On:
Stir in shredded cheddar or Parmesan just before serving for a cheesy finish.
Final Thoughts
This green bean and potato skillet feels like home in every bite. The bacon’s crispness, the creamy potatoes, and that tangy ranch seasoning bring warmth and nostalgia to our dinner table. It’s simple enough for weeknight meals, flexible for potlucks, and always satisfying.
It’s amazing what a skillet, crisp veggies, and a little bacon can do to lift a weekday dinner into something special. Gathering around the table with plates warmed and hands full, everyone slows down to savor each bite.
Country-Style Ranch Green Beans And Potatoes With Crispy Bacon Bliss
Ingredients
- 450 g fresh green beans trimmed and cut bite-sized
- 600 g baby potatoes or 4 large potatoes peeled and diced (~4 cups)
- 6 slices bacon chopped
- 1 onion diced
- 2 cloves garlic minced
- 28 g ranch seasoning mix 1 packet
- 240 ml chicken broth
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and black pepper to taste
- 2 Tbsp olive oil optional, if needed
- Tools Needed
- Large skillet or Dutch oven
- Slotted spoon
- Knife and cutting board
- Measuring spoons and cup
Instructions
- In a skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon, leaving the fat.
- Add onion to bacon fat; cook 5 minutes. Stir in garlic; cook 1 minute until fragrant.
- Add diced potatoes; cook 5–7 minutes, stirring, until lightly browned.
- Stir in green beans, ranch mix, thyme, and rosemary. Toss to coat.
- Pour in broth; bring to a simmer. Cover and cook on low 15–20 minutes until tender. Stir in bacon and season to taste.
