Ingredients

• 2 pounds baby potatoes, halved

• 6–8 slices thick-cut bacon, chopped

• 2 tablespoons olive oil

• 2–3 tablespoons honey

• 3 cloves garlic, minced

• 1 teaspoon paprika (optional)

• 1/2 teaspoon garlic powder (optional)

• 1/2 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• Chopped fresh parsley, for garnish

Instructions

1. Prep and parboil

• Heat oven to 400°F (200°C). Place halved potatoes in a pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Simmer 7–8 minutes until just tender. Drain and let steam-dry 5–10 minutes.

2. Start roasting

• Preheat a lightly oiled, rimmed baking sheet in the oven for 5 minutes. Toss potatoes with olive oil, salt, pepper, and optional paprika/garlic powder. Spread cut-side down on the hot sheet. Roast 20 minutes.

3. Cook bacon and glaze

• While potatoes roast, cook chopped bacon in a skillet over medium heat until crisp. Drain, leaving about 1 tablespoon fat in the pan. Stir in minced garlic 30 seconds, then honey until just bubbly. Remove from heat.

4. Finish roasting

• Stir potatoes, roast 10–15 minutes more until deeply golden and crisp.

5. Toss and serve

• Transfer potatoes to a bowl, pour over the warm honey-bacon-garlic mixture, and toss to coat. Adjust salt and pepper, garnish with parsley, and serve immediately.