Cover potatoes with salted water in a saucepan and bring to a simmer. Cover with lid and steam until just fork-tender, about 12 to 15 min. Meanwhile, toast almonds in a large, dry skillet over medium heat, tossing occasionally, until golden brown, about 5 min. Remove almonds from skillet and set aside.
Add butter to skillet and swirl over low heat until butter stops frothing and turns a light brown colour, about 25 sec. Remove from heat and add herbs, lemon zest, lemon juice and toasted almonds. Mix well. Add drained potatoes, toss gently to coat and season with salt.