Preheat oven to 420F.
Lay parchment paper on the bottom of a baking pan.
Cup the cleaned mini potatoes in halves and place in the baking pan. Drizzle with 6 tablespoons of olive oil, season with salt, pepper and ¾ of the minced garlic. Using your hands combine everything together so all the potatoes are seasoned properly. Distribute the potatoes evenly in the baking pan and bake for 30 minutes.
While the potatoes are baking, cover a second pan with aluminum foil and place the bacon slices into the pan, without overlaying each other (no oil needed, the bacon will produce its own grease).
After the potatoes have cooked for 15 minutes, open the oven, carefully mix them with a spatula and return to the oven, also add the bacon pan to a different rack. Cook everything for 15 more minutes.
Start checking at the 12 minutes mark if the bacon is already cooked.
Test if the potatoes are done, they must have a soft middle, but shouldn't crumb.
Remove both pans from oven. Add potatoes to a large bowl.
Place bacon slices on a cutting board and cut into desired size pieces. Add to the potato bowl.
Mix the remaining garlic with 1 tablespoon of olive oil and add to the salad bowl.
Add the crumbled feta, chopped dill, gently stir to combine everything, taste and adjust the seasoning by adding more salt if needed.