Peel and chop the Yukon Gold potatoes into evenly sized chunks. Place in a large pot, cover with salted water, and bring to a boil. Cook for about 8 minutes until tender. Drain and let steam dry.

Preheat your oven to 400°F (200°C) while the potatoes are cooling.

Drizzle a rimmed baking sheet with olive oil and place in the oven for 5 minutes.

Carefully add the drained potatoes to the hot baking sheet, drizzle with more olive oil, season with salt and pepper, and toss. Roast for 30 minutes, stirring halfway.

In a skillet, cook diced bacon over medium heat until crispy (5-7 minutes). Reduce heat, stir in honey and minced garlic, and cook for another 2-3 minutes.

Pour the honey bacon mixture over the roasted potatoes, toss gently to coat, and serve warm.