The key to this dish lies in selecting the right ingredients. I always recommend using fresh, high-quality potatoes—waxy varieties like Yukon Gold work beautifully here because they hold their shape well without turning mushy. For the bacon, I prefer thick-cut for that extra crisp bite, but feel free to use your favourite style. Honey is the magic touch, so choose a good-quality honey that’s not overly processed, as it adds depth beyond just sweetness.

• 1.5 pounds Yukon Gold potatoes, washed and cut into bite-sized chunks
• 6 slices thick-cut bacon, chopped
• 2 tablespoons honey (preferably raw or local)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Substitutions: If you can’t find Yukon Gold, red potatoes or fingerlings work well too. For a different twist, maple syrup can replace honey, especially if you want a richer sweetness.