Description
Country Ranch Potatoes with Green Beans is a hearty and flavorful side dish featuring tender green beans and golden yukon gold potatoes tossed in crispy bacon, butter, and ranch seasoning. This comforting American classic combines fresh vegetables with rich, savory flavors for a perfect accompaniment to any meal.
Ingredients
Scale
Vegetables
- 1 lb. green beans, fresh, trimmed
- 1 ½ lbs. yukon gold potatoes, baby, cut in half
Meat and Dairy
- 12 oz bacon, thick cut
- 4 tbsp butter
Seasonings
- 2 ½ tbsp ranch seasoning
- 1 tsp garlic powder
- salt and pepper, to taste
Instructions
- Blanch the Green Beans: Bring a medium pot of water to a boil, add the green beans, and cook until they are bright green and tender, about 5 minutes. Remove them with a slotted spoon and place into a bowl of ice water to stop cooking.
- Cook the Potatoes: Add the potatoes to the boiling water after removing the green beans and cook until fork tender, about 10 minutes. Drain potatoes carefully.
- Cook the Bacon: In a large skillet over medium-high heat, cook the bacon pieces until browned and crispy. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain.
- Brown the Potatoes: Add the drained potatoes to the skillet with the bacon drippings. Stir frequently to brown potatoes on all sides until golden.
- Add Seasonings and Combine: Reduce heat to medium and add butter, blanched green beans, ranch seasoning, and garlic powder to the skillet. Stir everything together to coat evenly.
- Finish and Serve: Stir the cooked bacon back into the skillet. Season with salt and pepper to taste. Serve warm and enjoy your country ranch potatoes with green beans.
Notes
- Use baby yukon gold potatoes for their creamy texture, or substitute with red potatoes if preferred.
- For a lower fat version, use turkey bacon and reduce butter to 2 tablespoons.
- Ranch seasoning can be substituted with a mix of dried dill, parsley, onion powder, and pepper if homemade seasoning is preferred.
- If green beans are unavailable, snap peas or asparagus make good substitutes.
- Cook potatoes until just tender to avoid them becoming mushy during browning.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 45 mg
