cook potatoes in water and salt about 45 mins. meanwhile toast almonds in large skillet over medium heat tossing occasionally until golden brown about 5 mins then remove and set aside. add butter and swirl over low heat until butter stops forthing about 25 sec. remove from heat and add herbs, lemon juice and zest and almonds mix well. add cubed drained botatoes and toss gently to coat. season with salt and peper to taste. serve warm.