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Preheat oven to 475 degrees F. Line a rimmed baking sheet (13x18) with foil for easy cleanup, set aside.
Square the ends of the potatoes (discard ends) and slice the potatoes into 1-inch-thick rounds; set aside.
In a large bowl (large enough to hold potatoes), whisk together butter, thyme, rosemary and all seasonings. Add the potato slices to the butter mixture and toss until evenly coated. Line the potatoes in a single layer on the prepared baking sheet, making sure both sides are evenly coated. Spoon any extra butter herb sauce over top the potatoes.
Roast the potatoes for 20 minutes.
Flip the potatoes over and roast for an additional 15 minutes.
Meanwhile, mix together the chicken broth, lemon juice and garlic in a small bowl/liquid measuring cup.
Remove the potatoes from oven, flip one more time and pour the chicken broth mixture over potatoes. Roast for another 15 minutes or until the potatoes are super tender. Remove from the oven and let rest for 5 minutes to soak up additional broth.
Transfer the potatoes to a serving platter and drizzle with pan sauce. Garnish with additional fresh herbs if desired. Serve with horseradish sauce, pesto, ranch or red pepper sauce if desired.