Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large mixing bowl, toss the halved or quartered baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, ½ teaspoon of smoked paprika, and a generous pinch of salt and black pepper.
Step 3: Spread the seasoned potatoes in a single layer on a large baking sheet. Roast for 20 minutes, until they begin to soften and lightly brown.
Step 4: While the potatoes roast, heat a large skillet over medium heat. Add the diced bacon and cook until crispy. Remove the crispy bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Leave about 1 tablespoon of rendered bacon fat in the skillet.
Step 5: Add the trimmed green beans to the same skillet with the bacon fat. Sauté for 5-7 minutes, stirring occasionally, until the green beans are tender-crisp.
Step 6: Remove the potatoes from the oven. Add the sautéed green beans and the cooked crispy bacon to the baking sheet with the potatoes. Toss everything gently to combine.
Step 7: Return the baking sheet to the oven and roast for another 10 minutes to allow the flavors to meld and the bacon to become even crispier. Taste and adjust seasoning if necessary.
Step 8: Transfer the dish to a serving platter and enjoy immediately while warm.