Some side dishes are just there to round out the meal, and then there are the ones that are so good, they steal the spotlight. This recipe for bacon green beans and potatoes is definitely the latter. The combination of crispy bacon, tender potatoes, and perfectly-cooked green beans is absolutely irresistible. It’s a simple, flavor-packed dish that always disappears first at the dinner table. This is my go-to recipe for a crowd-pleasing side that works for a weeknight dinner or a special occasion.
Why I Love This Recipe
What I love most about this recipe is its simplicity and incredible payoff. We start by roasting the potatoes until they’re golden and tender, then we quickly sauté the green beans to keep them bright and crisp. The star, of course, is the bacon. Cooking the bacon first and then using that rendered fat to sauté the green beans infuses the entire dish with a deep, smoky flavor that’s just pure magic. It’s a one-pan wonder that delivers big on taste without all the fuss.
Ingredients
- 1 lb fresh green beans, trimmed
- 1 lb potatoes, halved or quartered
- 4 slices bacon, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Swaps and Notes
- Potatoes: While the recipe calls for potatoes, you can easily swap them out for sweet potatoes or even small Brussels sprouts. Just make sure to cut them into similar-sized pieces so they cook evenly.
- Bacon: To make this vegetarian, simply omit the bacon. You can add a little extra smoked paprika to still get that smoky flavor, or try some toasted nuts like pecans for a similar textural crunch.
- Herbs: Feel free to get creative with your seasonings. A pinch of dried thyme or a sprinkle of onion powder would also be delicious.
- Green Beans: If you’re using frozen green beans, there’s no need to thaw them first. Just add them to the pan with the bacon fat and cook until they are tender-crisp.
How to Make Bacon Green Beans and Potatoes
- Prep the Oven and Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the potatoes with 1 tablespoon of the olive oil, the garlic powder, smoked paprika, salt, and pepper. Spread the potatoes in a single layer on a baking sheet. Roast for 20 minutes.
- Cook the Bacon: While the potatoes are roasting, cook the diced bacon in a skillet over medium heat until it’s crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Set aside. Leave about 1 tablespoon of the bacon fat in the skillet.
- Sauté the Green Beans: Add the green beans to the skillet with the reserved bacon fat. Sauté for 5-7 minutes, until they are tender-crisp.
- Combine and Finish: Remove the roasted potatoes from the oven. Add the sautéed green beans and the crispy bacon to the baking sheet. Gently toss everything together. Return the baking sheet to the oven and roast for an additional 10 minutes to let the flavors meld.
- Serve: Transfer the mixture to a serving dish and serve warm.
Tips for Success
- Don’t overcrowd the pan: Spreading the potatoes in a single layer is key to getting them to roast and not steam. This is how you get that perfect golden, crispy exterior.
- Crispy bacon is a must: Don’t rush the bacon step! The bacon’s crispiness provides the perfect textural contrast to the tender potatoes and green beans.
- Time to taste: Taste the dish before serving and adjust the salt and pepper as needed. Bacon is salty, so you may need less salt than you think.
Serving Suggestions and Pairings
This side dish is incredibly versatile and pairs well with a variety of main courses. It’s fantastic alongside roasted chicken or my easy turkey wings on a cozy Sunday. It also works beautifully with grilled fish or pork chops. If you’re feeling adventurous, try serving it with a comforting bowl of Cajun Chicken Sausage Gumbo to complete a meal full of robust flavors.
Nutritional Information (per serving, estimated)
- Calories: ~350
- Protein: ~15g
- Fat: ~20g
- Carbohydrates: ~30g
Please note: This is an approximation and can vary based on specific ingredient brands and portion sizes.
Storage and Leftover Tips
Leftovers of this dish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using a skillet or the oven to help crisp up the bacon and potatoes again. While the microwave works, it won’t give you the same crunchy texture.
More Recipes You’ll Love
- This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor
- This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd
- These Totchos are My Favorite Party Food Hack: Tater Tot Nachos for the Win
Final Thoughts
This bacon green beans and potatoes recipe is a true winner. It’s easy to make, packed with flavor, and always a crowd-pleaser. If you’re looking to elevate your side dish game without a lot of effort, this is the recipe for you. Give it a try and let me know what you think! I love hearing your feedback, so leave a comment below or tag me on social media with your photos.
Roasted Green Beans and Potatoes with Bacon (Easy & Delicious!)
Ingredients
- 1 lb fresh green beans
- 1 lb potatoes, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 4 slices of bacon, chopped
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and trim the green beans, and dice the potatoes into bite-sized pieces.
- In a large bowl, combine the green beans, diced potatoes, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
- Spread the mixture onto a baking sheet in a single layer.
- Sprinkle the chopped bacon over the top.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are tender and golden brown, and the green beans are slightly crispy.
- Remove from the oven and serve hot.
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