Place the diced potatoes into a saucepan, cover with cold water, and add a tablespoon of salt. Bring the water to a boil and cook the potatoes for about 7-8 minutes, until they are just tender. Drain them well and allow them to steam dry for around 10 minutes.

Meanwhile, preheat your oven to 425°F. Put a baking tray with a thin layer of oil in the oven to heat up for about 10 minutes.

Take the garlic bulb, drizzle it with a little oil, and wrap it in foil. Once wrapped, place the garlic bulb and the par-cooked potatoes on the preheated tray. Roast them for about 30 minutes, then give the potatoes a good stir. Continue roasting for another 10-15 minutes, or until they are crispy and golden all over.

While the potatoes finish roasting, cook the chopped bacon in a frying pan over medium heat until it turns crispy and browned. Add the honey and chili flakes to the bacon, stirring to combine.

When the potatoes are done, drizzle the honeyed bacon mixture over them. For an added layer of flavor, squeeze some of the roasted garlic cloves out of their skins and mix them in with the potatoes and bacon.

To finish, crumble feta cheese over the top, sprinkle with chopped parsley, and serve immediately. Enjoy your delicious, crispy potatoes with a sweet and savory twist!