Preheat your oven to 425°F and line a large baking sheet with parchment paper. Wash the baby potatoes thoroughly and pat them completely dry. Cut each potato in half, creating flat surfaces that will caramelize beautifully. In a large bowl, toss the halved potatoes with olive oil, salt, pepper, and fresh thyme until every piece is evenly coated.

Arrange the seasoned potatoes cut-side down on the prepared baking sheet, leaving space between each piece for proper air circulation. Roast for 20 minutes without disturbing them.

While the potatoes roast, prepare the glaze by combining honey, balsamic vinegar, butter, and minced garlic in a small saucepan. Heat over medium-low heat, whisking constantly until the butter melts and the mixture becomes smooth and glossy. Let it simmer gently for 2-3 minutes until slightly thickened.

Remove the potatoes from the oven and flip them carefully using a spatula. Drizzle the warm honey balsamic glaze evenly over all the potatoes, using a brush or spoon to ensure even coverage. Return to the oven for an additional 12-15 minutes until the glaze caramelizes and the potatoes feel tender when pierced with a fork.