Combine the potatoes, lemon juice, 1½ teaspoons salt, and 1 tablespoon of butter in a large high-sided skillet or a Dutch oven (the bigger the skillet the better – 12 inches is ideal). Add enough cold water to the skillet to just cover the potatoes.

Bring to a boil over medium-high heat. Cook just until the potatoes are fork-tender, 10-15 minutes.

Drain the potatoes and transfer to a bowl. Season the potatoes with the remaining 1 teaspoon of salt, the pepper, and garlic powder. Toss to coat. Melt 2 tablespoons of butter in the skillet over medium heat. When melted, add half of the potatoes, skin side down, and cook until they begin to crisp and brown, 5-10 minutes.

Using a spatula, transfer the potatoes to a plate. Add 2 more tablespoons of butter to the skillet and repeat the process with the remaining half of the potatoes.

Once the second half has started to brown and crisp up, return the first batch back to the skillet. Toss with the remaining 1 tablespoon of butter, fresh basil, and lemon zest until the potatoes are well coated. Serve warm.