In a large nonstick skillet about 12-in diameter with a fitted lid, arrange potatoes in single layer, cut side down. Add water, butter, garlic, thyme, rosemary, and a dash of salt.
Bring to simmer over medium-high heat. Reduce heat to medium, cover, and cook until potatoes are just tender, about 15 minutes.
Remove lid and use slotted spoon to transfer garlic to a cutting board. Increase heat to medium-high to vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, this should take about 10-15 minutes. Once the water has almost evaporated, remove and discard the thyme and rosemary.
With the back of a large spoon or the side of a large knife, smash the boiled garlic into a paste. Transfer the garlic paste to a small mixing bowl and stir in lemon juice, pepper, and truffle salt until combined.
Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4-6 minutes. Turn off heat, drizzle the garlic mixture evenly over the potatoes, sprinkle chives over the top, and toss to coat.