Begin by peeling and dicing the Yukon Gold potatoes into even chunks, ensuring they cook uniformly. Place them in a large pot and cover them with cold water, then add one tablespoon of salt. Bring the water to a boil, and let the potatoes cook for about 8 minutes, or until tender but not falling apart.

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

While your potatoes are drying, preheat your oven to 400ºF (200ºC). Lightly oil a rimmed baking sheet.

Spread the boiled potatoes in a single layer on the hot baking sheet. Drizzle them with olive oil, and season generously with salt and pepper. Toss to coat the potatoes evenly, then arrange them so they have space between each piece. Roast in the oven for 30 minutes, stirring halfway through.

While the potatoes are roasting, heat a skillet over medium heat and add diced bacon. Cook until crispy, about 5-7 minutes, allowing the fat to render out. Mix the crispy bacon with honey and minced garlic in the skillet.

After roasting, remove the potatoes from the oven when they are golden and crispy. Pour the bacon-honey mixture over the hot potatoes, gently tossing to ensure they are evenly coated.