1. Start by placing your halved or diced potatoes into a large pot. Fill with cold water and add a generous pinch of salt. Bring to a boil over high heat and cook for about 8 to 12 minutes until they are just fork-tender. Drain the potatoes and allow them to sit for a few minutes to steam-dry—this helps them crisp up better in the oven.

2. While the potatoes dry, preheat your oven to 400°F (200°C). This ensures your oven is nice and hot for roasting.

3. Spread the dried potatoes evenly on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Give them a good toss to coat evenly. Roast in the oven for 25 to 35 minutes, flipping them halfway through to ensure all sides get crispy and golden.

4. While the potatoes are roasting, cook the chopped bacon in a large skillet over medium heat until it’s crispy. Remove the bacon and place on paper towels to drain. Save about 1 tablespoon of the bacon fat in the skillet.

5. In the same skillet with the reserved bacon fat, add minced garlic and cook for about 30 seconds until fragrant. Then, stir in the honey and cook just until the mixture bubbles—this forms a flavorful glaze.

6. Once the potatoes are beautifully golden and crisp, remove them from the oven. Gently toss them with the crispy bacon and honey-garlic glaze until everything is well coated. Optionally, sprinkle with smoked paprika or fresh thyme and parsley. If you want them extra crispy and caramelized, return them to the oven for another 5 minutes.

7. Serve warm and enjoy the delightful combination of sweet, savory, and crispy in every bite.