Begin by peeling and chopping the Yukon gold potatoes into bite-sized pieces. Place them in a large pot and cover them with cold water, adding 1 tablespoon of salt for seasoning. Bring the water to a boil and cook the potatoes for about 8 minutes, or until they are tender but firm enough to hold their shape.

Once the potatoes are boiled, drain them in a colander and let them sit for 10 minutes to steam dry.

While the potatoes are steaming, preheat your oven to 400°F (200°C). Lightly oil a rimmed baking sheet and place it in the oven to heat up for a few minutes.

Carefully spread the pre-cooked potatoes onto the warm baking sheet. Drizzle a generous amount of olive oil over them, then season with salt and pepper. Toss to ensure the potatoes are well-coated in oil and seasoning before evenly spreading them out. Roast in the oven for 30 minutes, then stir and continue roasting for an additional 10-15 minutes.

While the potatoes are roasting, take a skillet and fry the diced bacon over medium heat until it becomes crispy. Then, drain the excess fat and add in the honey and minced garlic, stirring to combine. Allow it to bubble gently for a minute.

When the potatoes are golden and crispy, remove them from the oven and pour the honey-bacon mixture over the top. Toss to coat them evenly in the glaze and transfer to a serving dish.