Start by washing 2 pounds of baby potatoes thoroughly. Halve them for even cooking, then place them in a pot of salted water. Bring to a boil and cook for 10-12 minutes until they are fork-tender. Drain the potatoes and allow them to steam dry for 5 minutes to ensure a crispy texture once roasted.

While the potatoes are steaming, preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper, which will make cleanup easier and help the potatoes achieve that beautiful golden finish during roasting.

In a large mixing bowl, toss the steamed potatoes with 2 tablespoons of olive oil, along with salt and black pepper to taste. Ensure each potato piece is well coated to maximize flavor and crunch.

Spread the seasoned potatoes evenly on the prepared baking sheet in a single layer, avoiding overcrowding to facilitate even cooking. Roast them in the preheated oven for 25-30 minutes. Halfway through, flip the potatoes to allow both sides to get golden brown and crispy.

In a skillet over medium heat, fry 6 strips of thick-cut bacon until they become crispy. Once done, remove the bacon from the pan, chop it into bite-sized pieces, and set aside. Reserve 1 tablespoon of the rendered bacon fat, adding the minced garlic and sautéing for one minute until fragrant and golden.

Stir in 2 tablespoons of honey into the skillet with the sautéed garlic along with the chopped bacon. Once the mixture is well combined, take the roasted potatoes from the oven and toss them gently in the honey bacon glaze until fully coated. Serve warm, garnished with fresh parsley or your favorite cheese for added creaminess if desired.