Using a 25mm melon baller, cut balls from the potatoes. You should get about 5 balls per potato.
Get your balls in a saucepan of heavily salted, cold water. Place the pan over a high heat, bring the water to the boil, then lower the heat and gently boil the balls for about 5-7 minutes, until falling off the tip of a knife. Don't let them get too soft as you don't want them to lose their shape and go mushy. Drain the balls in a colander and leave to steam-dry for 5-10 minutes.
Place a frying pan over a medium heat and add the butter. Once it has melted and turned frothy, add the potato balls and cook for 10-15 minutes, stirring to turn the potatoes throughout, until the butter has turned brown.
Add the garlic, chilli and honey and leave to cook for another 5 minutes or so, until the potatoes are golden all over and you can smell the nuttiness.
Carefully tip the balls into a serving dish with the butter from the pan, and sprinkle with flaky salt, to serve.