Peel and chop Yukon gold potatoes into even-sized chunks. Place in a large pot, cover with cold water, and add a tablespoon of salt. Boil for about 8 minutes until fork-tender but not falling apart.

Drain potatoes and let them steam dry in the pot for about 10 minutes. Preheat oven to 400°F (200°C) and oil a rimmed baking sheet.

Spread pre-cooked potatoes on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss gently. Roast for 30 minutes, stirring halfway through, until golden brown and crispy.

In a skillet, cook crumbled bacon over medium heat until crispy, about 5-7 minutes. Drain excess fat, then add honey and minced garlic, stirring to combine. Cook for a couple of minutes until a glaze forms.

Pour the honey bacon glaze over the roasted potatoes, gently tossing to coat. Transfer to a serving dish, garnish with fresh parsley, and serve hot.