Peel and dice Yukon Gold potatoes into even-sized cubes. Place in a pot with salted water, bring to a boil, and cook for about 8 minutes until tender.

Preheat your oven to 400°F (200°C) and coat a large baking sheet with olive oil. Place it in the oven to heat.

Spread the drained potatoes on the hot baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway, until crispy.

Dice bacon and cook in a skillet over medium heat until crispy. Drain excess fat, leaving some for flavor, then add honey and garlic, stirring until combined.

Transfer the roasted potatoes to a bowl, pour the honey and bacon mixture over, toss gently to coat, and garnish with parsley before serving warm.