Peel and chop the Yukon gold potatoes into evenly-sized pieces, roughly one inch in size. Place into a large pot, cover with cold water and add salt. Bring to a boil and cook for about 8 minutes until fork-tender.

Drain the potatoes in a colander to remove all water and let them steam-dry for about 10 minutes.

Preheat your oven to 400°F (200°C) and prepare a rimmed baking sheet with a drizzle of olive oil.

Spread the dried potatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes, stirring halfway through.

In a skillet, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Drain excess fat, then add honey and minced garlic, stirring until bubbly.

Remove the potatoes from the oven and pour the honey-bacon mixture over them. Toss to combine, then serve immediately.