Potatoes, Bacon and Green Beans

Meals aren’t always just about the mains. We need side dishes to accompany the mains, and to make them come to life. Potatoes are always an excellent choice for a side dish too. I mean, who doesn’t love potatoes, right?! I know, I love them any which way I can get them. But combined with bacon, well, that’s almost perfection, right there. Add some fresh green beans to the mix and the result is just WOW! Again, many thanks to our friend The Ohio Cook at My Meals Are On Wheels at https://beatcancer2010.wordpress.com/ and Two Kooks In The Kitchen for this wonderful idea. It’s already become a new favorite. 🙂

We were in the mood for some fried chicken. We’ve been eating a lot of pork, lamb and shrimp lately, and we had been missing some chicken. And fried chicken was sounding particularly good too. I served the potatoes, bacon and green beans on the side, and the whole meal, though simple, was simply delicious.

Potatoes, Bacon and Green Beans

Preheat the oven to 425* F or 219* C.

1/2 lb fresh green beans, ends removed

2-3 lbs potatoes, cubed

5-6 pieces of bacon, cooked and cut into large pieces

salt & pepper to taste

1 TBSP garlic

1/2 onion, diced fine

1-2 TBSP while balsamic or Prosecco vinegar

2-3 TBSP olive oil

Toss the potatoes in the salt, pepper, vinegar, garlic, onion and olive oil and coat well. Then place on a baking sheet.

Line the bacon up on the same pan and cook together for about 15-20 minutes, then stir and flip the bacon for about another 15-20 minutes, or until the bacon is cooked and the potatoes are crispy.

While the bacon and potatoes are cooking, cook the beans. I like to boil my green beans for about 5 or so minutes, just until they are slightly tender, yet still a bit crisp. Do not over cook them or they will get an ugly brownish color. You want the green beans to remain a vibrant green.

When everything is cooked, cut the green beans into pieces about 1 inch in size, then immediately toss everything together, adding a bit more olive oil if necessary, and adjusting the seasoning if necessary too. Serve immediately. This dish is best served hot. It will go very well with just about anything you want to serve it with, and is very pretty too.

We taste with our eyes long before we taste with our taste buds. Presentation counts. Make it pretty.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.