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Set a large 6 quart pot on the stovetop and place a steaming basket in the bottom of the pot. Fill the pot with 1 inch of water.
If using mini potatoes, cut the larger potatoes in quarters, and the smaller potatoes in half. If using whole russet potatoes, cut them into 1 inch cubes.
Place the potatoes in the steam basket. Cover the pot and turn the heat on high. Once the steam starts to fill the pot, set a timer for 10 minutes. Check the potatoes after 10 minutes to see if they are fork-tender. If not, cover and continue to steam another 2 to 3 minutes.
Meanwhile, chop all the fresh herbs and zest a lemon.
Melt one stick of butter on the stovetop or in the microwave. Mix in the chopped parsley, garlic, rosemary, thyme, and lemon zest. Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Whisk well.
Once the potatoes are fork-tender, carefully lift the steam basket out of the pot and dump the potatoes into a serving bowl. Drizzle the top of the potatoes with garlic herb butter. Gently stir, if needed, to make sure the potatoes are all coated in butter. Serve warm.