NOTE: My video follows all these instructions step-by-step.

1. Wash the potatoes then slice in half lengthwise and put in a large bowl. Set aside.
2. Finely chop the thyme and rosemary. You can chop a little extra too if you like and sprinkle on potatoes after they've cooked.
3. Slice one medium lemon into 5-6 slices that are about ¼” in thickness. Then slice them in half again to make a half-moon shape.
4. Using the other lemon run it across a microplane or fine side of box grater for lemon zest garnish.
5. Melt butter and olive oil in a pan.
6. To the potato bowl, add lemon slices, thyme, rosemary, olive oil/butter mixture, a few fresh rosemary sprigs (optional) and salt. Toss to coat evenly.
7. Transfer everything to a parchment paper lined sheet pan. Spread out the potatoes so they are not touching and place them cut side down.
8. Cook in a preheated oven at 400 degrees for about 35 minutes. Take the potatoes out at the 20-minute mark and turn them over. Continue cooking another 10-15 minutes until fork tender.
9. While the potatoes are cooking, chop the fresh parsley garnish if you are using.
10. Once potatoes are finished cooking, you can add a little flaky salt to the potatoes, then transfer to a serving bowl, arrange lemon slices on top, sprinkle lemon zest, parsley, and add some fresh thyme and rosemary sprigs if you like. You could also chop extra thyme and rosemary and sprinkle between the layers of potatoes if you want it more herbalicious-y. J
11. Serve immediately.