1 lb fresh green beans, trimmed

1 lb baby potatoes, quartered

6 slices bacon, chopped

2 tbsp olive oil

1 packet ranch seasoning mix

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp smoked paprika

Salt to taste

Fresh parsley, chopped (optional)

 

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.

In the same skillet, add olive oil and heat over medium-high heat. Add the quartered baby potatoes and cook for 12 minutes, stirring occasionally, until golden and tender.

Add the green beans to the skillet with the potatoes. Sprinkle in the ranch seasoning, garlic powder, black pepper, smoked paprika, and a pinch of salt. Stir well to coat the vegetables.

Continue cooking for an additional 10 minutes, or until the green beans are tender but still slightly crisp.

Add the crispy bacon back into the skillet and toss everything together.

Garnish with chopped fresh parsley if desired, and serve warm.

Servings: 4 servings