Thoroughly clean and wash the potatoes and cook in boiling salted water for 18-25 minutes (depending on variety).
Wash lemon hot, grate dry and cut in half. Squeeze one half of the lemon, cut the other half into thin slices. Wash herbs, shake dry. Put something aside for garnishing. Pluck off remaining leaves or needles and chop finely.
Peel 2 cloves of garlic and cut into fine pieces. Mix olive oil, lemon juice, garlic and herbs. Season with salt and chili flakes.
Brush a baking tray thinly with olive oil. Press 3 cloves of garlic lightly with the ball of your hand. Spread lemon slices, garlic and herb stems on the baking tray.
Drain the potatoes, let them drip off and let them evaporate a little. Put the potatoes on the baking tray and press them down with the ball of your hand (or a potato masher). Pour the olive oil mixture over the potatoes.
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 10 minutes.