Begin by peeling and cutting the Yukon Gold potatoes into bite-sized chunks. Place in a pot of cold water with a pinch of salt and bring to a boil. Cook for about 8 minutes, until tender.

Drain the potatoes in a colander and let sit for 10 minutes to steam and dry. Preheat the oven to 400°F (200°C) and drizzle a baking sheet with olive oil.

Transfer the dried potatoes to the baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss gently to coat.

Roast the potatoes for 30 minutes, then stir and roast for another 10-15 minutes until golden-brown and crispy.

While roasting, heat a skillet and cook the diced bacon until crispy, about 8-10 minutes. Remove bacon and drain excess fat.

In the same skillet, reduce heat and stir in honey and minced garlic, letting it bubble for 2 minutes.

Pour the bacon mixture over the potatoes and toss them together. Garnish with chopped parsley before serving.