Place the bacon in the freezer for about 30 minutes. Chop into bite-sized pieces.

Wash the golden potatoes and dice them into ½-inch cubes. Soak in cold water for 15 minutes, then drain and dry.

Heat 2-3 tablespoons of olive or avocado oil in a large skillet over medium-high heat until shimmering.

Add the soaked and dried potatoes to the skillet. Season with salt, black pepper, and optional Old Bay seasoning.

Cook undisturbed for about 10 minutes until golden brown. Stir occasionally for even crispiness.

Stir in the chopped bacon and cook for an additional 5-6 minutes until crispy.

Add minced garlic and sauté for 1-2 minutes until fragrant, avoiding burning.

Reduce heat and drizzle maple syrup over potatoes and bacon. Toss gently to coat and caramelize for 1 minute.

Garnish with fresh parsley or chives. Serve hot.