Boil potatoes by peeling and chopping Yukon gold potatoes into even-sized cubes. Bring salted water to a boil, add potatoes, and boil for 8 minutes until fork-tender. Drain and let steam dry for about 10 minutes.

Preheat oven to 400°F (200°C) and lightly oil a baking sheet with olive oil. This step is vital for achieving beautifully roasted potatoes.

Spread steamed potatoes evenly on the baking sheet. Drizzle with olive oil, and season generously with salt and pepper. Roast for 40-45 minutes, stirring halfway through.

Prepare the bacon glaze by cooking chopped bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain excess fat, return bacon to skillet, mix in honey and minced garlic, simmer for 2-3 minutes until thick.

Combine by pouring the honey bacon mixture over the hot roasted potatoes and gently toss to coat evenly.

Serve hot, garnished with chopped fresh parsley or your choice of green onions or chives.