Cook the chopped bacon in a large skillet or Dutch oven over medium heat, stirring occasionally, until crisp and the fat has rendered, about 7 to 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Leave about 2 to 3 tablespoons of drippings in the pan and remove any excess.

Add the diced onion and cook for about 4 to 5 minutes, until softened and translucent. Stir in the minced garlic and cook for about 1 minute, lowering the heat if it begins browning quickly.

Add the halved or quartered potatoes, aiming for pieces about 1 inch across. Turn them through the onion and drippings, then let the cut sides cook against the pan for about 2 to 3 minutes to develop a little color.

Stir in the trimmed green beans, dry ranch seasoning, and black pepper. Add the chicken broth and bring to a gentle simmer.

Cover closely, reduce the heat to low, and cook for about 15 to 20 minutes, checking until the potatoes are tender through the center and the green beans are tender. The beans will soften with this method. Add a small splash of broth or water if the pan starts drying out before the potatoes are done.

Uncover and simmer for another 1 to 2 minutes if needed to reduce excess broth to a light coating. Turn off the heat and gently fold in the butter until melted. Return the bacon just before serving, reserving a little for the top if you prefer.

Taste before adding extra seasoning. Serve warm, with the optional chopped parsley if desired.