Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch cubes
  • 1 lb (450g) fresh green beans, trimmed and halved
  • 4 tablespoons (60ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 packet (1 oz / 28g) dry ranch dressing mix
  • 1/4 cup (60ml) milk or chicken broth, if needed to thin the sauce
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup crumbled cooked bacon for garnish

Instructions:

  1. Cut potatoes into cubes and trim green beans.
  2. Heat olive oil in a large skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add potatoes to the skillet and cook, stirring occasionally, until they start to brown and are almost tender.
  4. Add green beans to the skillet and cook until they are bright green and crisp-tender.
  5. Reduce heat to low. Stir in heavy cream and ranch dressing mix.
  6. If the sauce is too thick, add a splash of milk or chicken broth until you reach the desired consistency.
  7. Season with salt and pepper to taste.
  8. Simmer gently for a few minutes, allowing the sauce to thicken slightly and the flavors to meld.
  9. Garnish with crumbled bacon, if desired, before serving.