Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Slice 1½ lbs baby yellow potatoes in half and place them in a large bowl.

Add ¼ cup olive oil, 3 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon black pepper, then toss until the potatoes are evenly coated.

Spread the potatoes evenly across the prepared baking sheet.

Roast for 30-35 minutes, tossing halfway through, until the potatoes are golden brown and crispy on the outside and tender inside.

While the potatoes roast, add ½ cup balsamic vinegar, ¼ cup honey, 2 tablespoon brown sugar, 1 tablespoon Dijon mustard, and ½ teaspoon red pepper flakes to a small saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let the sauce cook for about 8-10 minutes, until it thickens into a syrupy glaze.

Transfer the roasted potatoes to a serving dish and drizzle the warm honey balsamic glaze over top. Toss gently to coat and serve immediately.