Peel and chop the Yukon Gold potatoes into bite-sized pieces and place them in a large pot. Cover with cold water and add salt. Bring to a boil and cook for about 8 minutes.

Drain the potatoes in a colander and let them sit for about 10 minutes to steam dry.

Preheat your oven to 400ºF (200°C). Lightly oil a rimmed baking sheet and place it in the oven.

Spread the dried potatoes onto the warm baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast for 30 minutes, stirring, and roast for an additional 10-15 minutes.

While the potatoes are roasting, heat a skillet and add diced bacon. Cook until crispy, then drain excess fat and stir in honey and minced garlic.

Pour the bacon glaze over the roasted potatoes and toss gently to coat. Sprinkle with chopped parsley before serving.