Peel and chop the Yukon Gold potatoes into bite-sized pieces. Place in a large pot and cover with cold water, adding 1 tablespoon of salt.

Bring the pot to a boil over high heat.

Once boiling, reduce heat and cook for approximately 8 minutes until tender but not falling apart. Drain and let sit in a colander for 10 minutes.

Preheat the oven to 400°F (200°C) and drizzle olive oil on a rimmed baking sheet.

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

While potatoes are roasting, cook diced bacon in a skillet over medium heat until crispy. Drain excess fat and mix bacon with honey and minced garlic.

Once potatoes are done, pour the honey-bacon mixture over them and toss to coat. Serve warm.