Name: Green Beans and Potatoes with Bacon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lb Fresh green beans, trimmed; 1 lb Baby potatoes, halved or quartered; 4 slices Bacon, diced; 2 tablespoons Olive oil, divided; 1 teaspoon Garlic powder; 1/2 teaspoon Smoked paprika; Salt and pepper, to taste

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Creamy, savory, and comfort-food worthy, Green Beans and Potatoes with Bacon is one of those simple dishes that feels like a warm hug for dinner. With crisp-tender green beans, golden roasted baby potatoes, and salty, crunchy bacon folded in, every bite delivers a satisfying contrast of textures and flavors. Fun fact: this combo is a staple at many Southern Sunday suppers — it’s humble, hearty, and always a crowd-pleaser. If you like familiar classics, you’ll find this recipe as easy as it is delicious, and it pairs well with playful twists found in other comfort recipes on the blog like Giant Burger Pizza with Meat, Cheese, and Bacon Slices. Simple prep, minimal fuss, and big family appeal make this a go-to weeknight side or a main for casual dinners. I can’t wait for you to try it — you’ll be plating this again and again.

What is Green Beans and Potatoes with Bacon?

What’s in a name? Green Beans and Potatoes with Bacon sounds like exactly what it is — and isn’t that part of its charm? Where did it come from — a farmhouse, a church potluck, or a neighbor’s dinner table? Who knows, but it’s comfort food with no attitude. After all, “the way to a man’s heart is through his stomach.” Maybe someone paired leftovers one night and discovered culinary magic. This dish is proof that simple ingredients can shine when treated well. Give it a try and see how quickly it earns a permanent spot in your meal rotation.

Why You’ll Love This

You’ll fall for this recipe for three big reasons. First, the main highlight: the contrast of textures — tender green beans, fluffy roasted potatoes, and crisp bacon — creates a perfect bite every time. Second, it’s budget-friendly: most ingredients are pantry staples or inexpensive produce, so it’s easy on the wallet while still feeling special. Third, the flavor boosters — smoky paprika, garlic, and bacon fat — elevate the dish from simple to unforgettable. If you enjoy rustic, hearty sides, you might also like the cozy flavors in our Baked Potato Casserole with Bacon. Give this a try tonight and taste why simple food wins hearts.

How to Make

Quick Overview

This recipe is straightforward and satisfying. Roasted baby potatoes develop a golden crust while bacon crisps in a skillet. The bacon fat seasons the green beans as they sauté to tender-crisp perfection. Total time is about 40–45 minutes, with 10 minutes active prep and the rest handled by the oven and stove. The standout element is the bacon fat and smoked paprika — they add savory depth and smoky warmth.

Ingredients

1 lb fresh green beans, trimmed
1 lb baby potatoes, halved or quartered depending on size
4 slices bacon, diced
2 tablespoons olive oil (divided)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a large bowl, toss 1 lb baby potatoes with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper until evenly coated. Spread potatoes in a single layer on the prepared baking sheet so they roast evenly.
Roast the potatoes in the preheated oven for 20 minutes, turning once halfway through so the sides brown evenly. They should be fork-tender and golden when done.
While potatoes roast, heat a large skillet over medium heat. Add 4 slices diced bacon and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6–8 minutes. Remove the bacon with a slotted spoon and place it on paper towel to drain. Reserve 1 tablespoon bacon grease in the skillet and discard any excess grease or save for another use.
Add the trimmed 1 lb fresh green beans to the skillet with the reserved bacon grease. Sauté the green beans, tossing occasionally, for 5–7 minutes until they are bright green and tender-crisp. Season lightly with salt and pepper. If you prefer softer beans, cook 2–3 minutes longer.
When the potatoes have finished their initial roast, remove the baking sheet from the oven. Add the sautéed green beans and the crispy bacon back onto the baking sheet and toss gently to combine so the flavors mingle.
Return the combined mixture to the oven and roast for an additional 10 minutes to meld the flavors and let the potatoes finish browning.
Remove from the oven, transfer to a serving dish, taste and adjust seasoning if needed, and serve warm.

Green Beans and Potatoes with Bacon

What to Serve With

Pan-seared chicken breasts or grilled pork chops for a complete protein-forward meal.
A simple green salad with lemon vinaigrette to add brightness and cut the richness.
Dinner rolls or crusty bread to soak up any juices and bacon bits.
For drinks, try a light-bodied white wine like Pinot Grigio or a crisp iced tea with lemon.
For a heartier plate, serve alongside roasted salmon or a glazed ham.

Top Tips for Perfecting

Use similar-sized baby potatoes so they roast evenly. Quarter larger ones and halve smaller ones.
Feel free to swap smoked paprika for regular paprika plus a pinch of cayenne if you want heat.
Don’t overcook the green beans in the skillet — aim for tender-crisp; they’ll finish in the oven.
If you want extra crisp bacon, cook it a touch longer and drain well on paper towels before combining.
For a vegetarian twist, omit bacon and use a tablespoon of olive oil with smoked paprika and a splash of soy sauce for umami.
Common mistake: overcrowding the baking sheet. Spread potatoes out so they roast instead of steam.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Cool to room temperature before refrigerating.
Freezing: This dish is best fresh or refrigerated. Freezing is possible, but the green beans may become softer when thawed — freeze only if necessary and use within 1 month.
Reheating: Reheat in a 350°F oven for 10–12 minutes to restore crispness to the potatoes and bacon. For quicker reheating, warm in a skillet over medium heat with a splash of olive oil until heated through. Avoid microwaving if you want to keep texture; microwaving will make potatoes softer.

FAQs

What type of potatoes work best for this recipe?
Baby potatoes or small Yukon Golds work best because they roast quickly and develop a creamy interior with a golden crust. If using larger potatoes, quarter them for even cooking.

Can I use frozen green beans?
Yes, but reduce skillet cooking time and pat them dry first. Frozen beans release more moisture, so they may not be as crisp but will still be tasty.

Is there a vegetarian alternative to bacon that still gives smoky flavor?
Use smoked salt, liquid smoke in tiny amounts, or smoked paprika along with sautéed mushrooms for a savory, smoky boost.

How can I make this dish spicier?
Add a pinch of red pepper flakes when sautéing the green beans or include a dash of cayenne in the potato seasoning.

Can I prepare parts of this recipe ahead of time?
Yes. Roast the potatoes ahead and reheat with the beans just before serving. Cook the bacon and refrigerate; crisp it again in a hot oven for a few minutes before combining.

Conclusion

This Green Beans and Potatoes with Bacon recipe brings together humble ingredients into a dish that’s greater than the sum of its parts — roast the potatoes, crisp the bacon, and the simple sautéed beans tie everything together into an easy, family-friendly meal. It’s quick enough for weeknights, comforting enough for weekends, and budget-friendly for every household. If you love classic Southern-style sides, take a look at this Southern Green Beans with Potatoes and Bacon – Barefeet in the Kitchen for a related take, or try this vintage version at Southern Green Beans Bacon and Potatoes – Retro Recipe Box for more inspiration. Give this recipe a try, share it at your next meal, and enjoy the praise that follows.