Fill a large pot with salted water and bring it to a boil over high heat. Add your halved or quartered baby potatoes and cook until they are fork-tender, approximately 10-12 minutes.

Once the potatoes are done, use a slotted spoon to transfer them to a colander. In the same boiling water, add the trimmed green beans and blanch them for 5-7 minutes until they are crisp-tender. Drain and immediately shock them in an ice bath.

In a large skillet over medium heat, add your bacon strips and cook until crispy and golden-brown, about 6-8 minutes. Once cooked, remove the bacon and crumble it into bite-sized pieces, reserving about 1 tablespoon of the bacon fat in the skillet.

In the skillet with the reserved bacon fat, melt your butter over low heat. Stir in the minced garlic and ranch seasoning blend, letting the mixture infuse for about 2-3 minutes.

Add both the boiled potatoes and blanched green beans into the skillet with the ranch butter mixture. Gently toss to ensure every piece is covered in the sauce.

Sprinkle the crispy bacon crumbles back over the vegetables, seasoning them with salt and pepper to taste. Remove from heat and garnish with freshly chopped parsley.

Serve the crispy country ranch green beans and potatoes warm alongside your favorite grilled meat or at your next family gathering.