Cook the Potatoes:
Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a full boil over high heat. Carefully add the halved or quartered baby potatoes to the boiling water. Allow them to cook for approximately 10–12 minutes, or until they are easily pierced with a fork and feel tender all the way through. The surface should look matte and no longer waxy. Once cooked, drain the potatoes thoroughly using a colander and set them aside. Letting them sit for a few minutes allows excess steam to escape, which helps them absorb flavor better later.
Cook the Green Beans:
In the same pot (for efficiency and to retain flavor), refill with fresh water and bring it to a boil again. Add the trimmed green beans and cook for 5–7 minutes. The beans should be tender yet still vibrant green and slightly crisp when bitten—avoid overcooking, which can lead to a dull color and mushy texture. Drain immediately and rinse under cold water or plunge into an ice bath to stop the cooking process if you’re preparing ahead of time. Set aside with the potatoes.
Cook the Bacon:
While the vegetables are cooking, place a skillet over medium heat. Add the bacon strips in a single layer and cook until golden brown and crisp, turning occasionally to ensure even cooking. This typically takes about 8–10 minutes. Once cooked, remove the bacon and place it on a paper towel-lined plate to drain. When cool enough to handle, crumble into small pieces. Carefully reserve 1 tablespoon of the rendered bacon grease in the skillet for extra flavor in the final dish. Discard or save the rest as preferred.
