Peel and chop the potatoes and put them in a large pot. Cover with cold water and add 1 tablespoon salt. Boil the diced potatoes until tender, about 8 minutes from the boiling start. In the meantime, preheat your oven to 400ºF.

Drain off potatoes and let them steam dry for 10 minutes. In the meantime, lightly oil a rimmed baking sheet and heat it up in the oven.

Spread the cooked potatoes on the warm baking sheet, drizzle with a tablespoon of olive oil, season with salt and pepper to taste (go lightly on salt because the cooking water was already salted), toss to coat well, and spread again. Roast the potatoes for 30 mins, give a quick stir, and roast for a further 10 to 15 minutes.

In the meantime, brown diced bacon in a skillet until crispy. Drain from fat and add the honey and minced garlic.

When roasted potatoes are done, pour the honey/bacon mixture over and mix to combine. Transfer to a serving dish with a few sprinkles of chopped parsley on top. Serve immediately – enjoy!