Start by peeling and dicing the potatoes. Place them in a sizable pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil and cook until the potatoes are tender, about 8 minutes once boiling. Meanwhile, preheat your oven to 400ºF.

After boiling, drain the potatoes and let them steam off excess moisture for about 10 minutes. While the potatoes are drying, lightly oil a rimmed baking sheet and place it in the preheated oven to heat up.

Spread the dried potatoes on the preheated baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper. Toss to ensure even coating, then spread them out again. Roast for 30 minutes, stir, and continue roasting for an additional 10 to 15 minutes until crispy.

While the potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet, leaving some fat behind, and add the minced garlic and honey. Cook for a few minutes until the mixture is well combined and fragrant.

Once the potatoes are crispy, pour the honey-bacon mixture over them and toss to coat. Garnish with chopped parsley and serve hot.