Wash the baby potatoes and green beans. Trim the ends of the green beans and cut the potatoes in half if they are not already halved.

In a large pot, bring 1 cup of water to a boil. Once boiling, add the baby potatoes and cook for about 10 minutes, or until they are easily pierced with a fork.

Add the green beans to the pot with the potatoes and continue to cook for another 5 minutes. Once both vegetables are tender, drain them in a strainer and set aside.

In a large skillet, cook the bacon over medium heat until crispy. Once cooked, remove the bacon and place it on paper towels to drain, reserving about 1 tablespoon of bacon grease in the skillet.

In the same skillet with the reserved bacon grease, add the olive oil and return the cooked potatoes and green beans to the pan. Sauté for about 5 minutes, stirring occasionally.

Sprinkle the ranch seasoning mix over the vegetables, tossing to coat evenly. Season with salt and pepper to taste. Continue to sauté for an additional 2-3 minutes to heat through and meld flavors.

Crumble the cooked bacon and sprinkle it over the sautéed vegetables before serving.