Fill a saucepan with cold water and add 1 tbsp salt, then place the cubed potatoes in it. Bring to a boil and cook for 7-8 minutes until they are tender. Drain and let them steam dry for 10 minutes.

Preheat the oven to 425°F.

Heat an oven tray with a thin layer of oil in the oven for 10 minutes.

Drizzle a little oil over the garlic bulb and wrap it in foil, sealing it completely.

Spread the cooked potatoes and the wrapped garlic on the hot tray, roasting them for 30 minutes. Stir the potatoes, then roast for another 10-15 minutes until they are crisp and golden.

While the potatoes are roasting, cook the bacon in a frying pan until it's crisp. Add the honey and chili flakes, mixing well.

Drizzle the honey-bacon mixture over the roasted potatoes. Squeeze a few cloves of the roasted garlic out of their skins and mix them in.

Top with crumbled feta and chopped parsley, then serve.