Green Beans and Potatoes With Bacon

45 min | easy

White square serving bowl filled with cooked green beans and halved baby Yukon gold potatoes, topped with crisp diced bacon. The vegetables look glossy and tender, set on a whitewashed wooden table with a red-and-white checkered cloth in the background.

Published Aug 4, 2026

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

Review

Introduction

Green Beans and Potatoes with Bacon is a simple skillet-style side with tender potatoes, crisp-tender beans, and smoky bacon.

It fits weeknight dinners, potlucks, and holiday meals, especially alongside roast chicken, ham, or grilled meats.

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Skillet of green beans and halved baby Yukon gold potatoes tossed with crisp diced bacon, shown cooked and lightly browned on a white wooden surface.

How to Make Green Beans and Potatoes With Bacon

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Prep the vegetables

Wash the green beans and potatoes, then trim and cut them as listed.
Keep the potato pieces similar in size for even cooking.
Render the bacon

Cook the diced bacon in a large skillet over medium heat until browned and crisp.
Lift the bacon to a plate with a slotted spoon.
Leave about 2 tablespoons of drippings in the pan.

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Brown and season the potatoes

Add the potatoes to the drippings and cook for 4 minutes, stirring a few times.
Stir in the butter, bouillon powder, garlic powder, onion powder, salt, and pepper.
Pour in 1 cup water and bring it to a gentle boil.
Simmer until almost tender

Cover the pan and cook until the potatoes are almost tender, about 10 minutes.
Add a splash more water if the pan looks dry before they soften.
Cook the beans and garlic

Add the green beans and minced garlic, then stir well.
Cover and cook until the beans are crisp-tender and the potatoes are fully tender, 8 to 10 minutes.

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Finish and serve

Uncover the pan and cook briefly if any liquid remains.
Return the bacon to the pan, toss gently, and taste for salt before serving.

Green beans and halved baby Yukon gold potatoes tossed with crisp diced bacon on a white square plate, shown close up on a white wooden table.

Substitutions

Green beans for haricots verts: Haricots verts cook a bit faster and stay extra tender. They give the dish a slightly fancier look without changing the classic flavor.
Yukon Gold potatoes for red baby potatoes: Red potatoes hold their shape very well during simmering. The texture stays creamy, and the red skins add pretty color.
Bacon for pancetta: Pancetta brings similar savory depth with a cleaner pork flavor. It renders less fat, so the butter helps keep the finish silky.

Close-up of a white square bowl filled with green beans and halved baby Yukon gold potatoes, tossed with crisp diced bacon. The vegetables look tender and glossy, with pink-golden bacon pieces throughout; a fork and red checkered cloth sit blurred in the background.

Tips

Brown the potato faces: Set the halved potatoes cut-side down for the first few minutes. That light browning adds flavor and helps them stay intact.
Taste after the bacon returns: Bacon and bouillon both add plenty of salt. Wait until the end before adding extra, or the dish can taste harsh.
Keep the beans crisp-tender: Add the beans only after the potatoes are almost done. They need less time, and that protects their color and snap.
Use a wide skillet: A wide pan lets steam escape instead of pooling. The vegetables stay glossy, and the bacon keeps more crunch.
Finish with reserved bacon: Save a spoonful of bacon for the top. Those crisp bits add texture and make the platter look fresh.

Nutrition Facts ^*

Energy	188	kcal
Protein	10	g
Total Fat	7	g
Carbohydrates	26	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why are my potatoes still firm?: The pieces were likely too large, or the pan was crowded. Cover and cook a few more minutes, adding a splash of water if needed.
How do I keep the green beans bright green?: Wait to add the beans until the potatoes are nearly tender. Shorter cooking keeps the color brighter and the texture firmer.
Can I make this ahead for a holiday meal?: Yes, cook it up to one day ahead, then refrigerate it. Reheat gently in a skillet with a small splash of water.
What should I do if the dish seems greasy?: Remove some bacon fat before the potatoes go into the pan. You want a thin coating, not a heavy layer.

Serving Suggestions

A spoonful of whole-grain mustard on the side adds tangy contrast to the smoky bacon and buttery potatoes.

This dish pairs especially well with roast chicken, glazed ham, or grilled pork chops for a classic family-style plate.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.