Begin by peeling and dicing the Yukon Gold potatoes into evenly sized chunks, placing them in a pot covered with cold water. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Cook until tender, about 8 minutes.

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

Once dried, spread the potatoes on the heated baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to ensure even coating.

Roast the potatoes in the preheated oven for 30 minutes, stirring gently halfway through. Roast for an additional 10-15 minutes until golden brown and crispy.

While roasting, heat a skillet over medium heat and add diced bacon. Cook until crispy, about 5-7 minutes. Drain excess fat.

In the same skillet, add honey and minced garlic to the crispy bacon. Stir well and heat for about 2 minutes until fragrant.

Pour the warm bacon mixture over the roasted potatoes and toss gently to coat. Serve hot, garnished with freshly chopped parsley.