In a medium bowl, whisk together soy sauce, mirin, honey, minced garlic, black pepper, water, and sesame oil until combined. Set aside.

Bring a pot of water to a boil with a splash of white vinegar. Add baby potatoes, cover, and cook for 12-15 minutes until tender. Drain and set aside to dry.

In a large skillet, heat vegetable oil over medium heat. Add drained potatoes in a single layer and pan fry for about 4 minutes until golden brown.

Pour the prepared braising liquid over the golden potatoes in the skillet. Gently toss and let simmer for 5-6 minutes until the sauce thickens.

Remove from heat, stir in toasted sesame seeds, and sprinkle with green onions. Serve warm or at room temperature.