1) Cut each potato into 8 wedges and parboil until fork tender.
2) In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 mins, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
3) Meanwhile, in a medium bowl, mix butter, honey, black pepper, spring onions and parsley. Stir with a spoon until fully mixed.
4) Toss potatoes in the glaze. Remove toothpicks and serve.