Start by freezing the bacon for 30 minutes to make slicing easier. Once firm, slice it into bite-sized pieces.

Wash the golden potatoes thoroughly and pat them dry. Dice them into ½-inch cubes, ensuring uniformity for even cooking. Soak the diced potatoes in cold water for about 15 minutes.

Heat 2-3 tablespoons of olive or avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, drain the soaked potatoes and gently add them to the skillet. Season generously and cook for about 10 minutes until they are golden-brown.

After the potatoes are golden, stir in the sliced bacon pieces and cook for an additional 5–6 minutes.

Once the bacon is crispy, stir in the minced garlic and sauté for 1-2 minutes, until fragrant.

Drizzle pure maple syrup over the potato and bacon mixture, tossing to coat, and cook for another minute.

Remove from heat, transfer to a serving dish, and garnish with freshly chopped parsley or chives.