Wash and cube the Yukon Gold potatoes into bite-sized pieces. Place in salted water and boil gently for 10-15 minutes until fork-tender. Drain and let steam dry.

In a small saucepan, combine unsalted butter and honey over medium heat. Stir for 3-5 minutes until the mixture is smooth and slightly bubbly. Remove from heat.

Transfer warm, drained potatoes to a mixing bowl. Pour honey butter sauce over them and gently toss to coat evenly.

Heat a skillet over medium-high heat and add coated potatoes in a single layer. Cook for 5-7 minutes until golden-brown and crisp, tossing occasionally.

Sprinkle with salt, freshly cracked pepper, and fresh herbs. Cook briefly for 1-2 minutes to adhere seasoning. Adjust seasoning as necessary.

Serve warm in a dish, garnished with extra herbs if desired. Best enjoyed fresh with grilled meats or as a snack.