Preheat your oven to 425F. Line large two baking sheets with parchment paper and set aside.

Cut the potatoes into halves, bite-sized pieces if the potatoes are on the slightly bigger side quarter each baby potato.

Place the potatoes in a single layer on the parchment paper-lined baking sheets.

Sprinkle the corn and garlic evenly over top. Brush the olive oil over the potato, corn, and garlic mixture, ensuring that the garlic is well coated with oil. Sprinkle with freshly ground pepper and a small amount of salt.

Roast the potatoes at 425 F for about 30-40 minutes, or until they begin to turn golden. You don’t want them burnt, just a nice golden.

Meanwhile, cut each strip of bacon into large pieces (I usually cut each strip into about 4 - 5 pieces). Cook over medium heat in a frying pan until cooked, then remove to a paper-towel lined plate. Reserve bacon grease.

In a small bowl, mix together the mayonnaise, sour cream, lemon juice, fresh dill, grated parmesan cheese, and bacon grease. Stir well to combine.

When your potatoes are done, remove from the oven. Remove the roasted garlic cloves from the baking sheets, and transfer to a cutting board, where you will mince into small pieces. Add the roasted garlic to the sour cream and mayonnaise dressing, and stir until well combined.

Pour potato and corn mixture into a large bowl. Top with the cooked bacon and combine it together using all of the dressing.