Begin by peeling and chopping about 2 pounds of Yukon Gold potatoes into even-sized pieces. Place them in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring the water to a boil over high heat and cook the potatoes for approximately 8 minutes, or until they are tender but not falling apart.

Once the potatoes are tender, carefully drain them in a colander and let them rest for about 10 minutes to steam dry.

While your potatoes are cooling, preheat your oven to 400°F (200°C). Prepare a rimmed baking sheet by lightly coating it with olive oil.

Carefully spread the steamed potatoes onto the hot baking sheet in an even layer. Drizzle generously with olive oil, then season with salt and pepper. Roast in the oven for 30 minutes, stirring halfway through.

While the potatoes are roasting, heat a skillet over medium heat and add about 6 ounces of diced bacon. Cook until crispy, which should take approximately 8-10 minutes. Drain excess fat from the skillet and stir in 1/4 cup of honey and 2 minced garlic cloves.

Once the potatoes are roasted, remove them from the oven and drizzle the honey-bacon mixture evenly over the hot potatoes. Gently toss to combine.