Roasted Lemony Potatoes

The idea for adding lemon slices to a baked dish came, unsurprisingly, from River Cottage Every Day. Turns out roasted lemons are delicious!

The amounts in this recipe, as in most others suggested on this blog, are very approximate. It's all just about how much of a meal you want to have, whether you want leftovers, how lemony you want your potatoes to taste, etc. It's also approximate because I don't weigh or measure things when I toss them together, so this is just a guess. The good news is that it makes no difference whatsoever.

[Serves 4-5 as a side dish.]
Ingredients
2-3 pounds potatoes
1 lemon
2-3 garlic cloves
olive oil (not extra virgin)
salt, pepper, herbs for seasoning
fresh parsley

Directions
Preheat oven to 400F. Soak and wash potatoes, scrubbing off any ground-in dirt, but leaving skin in tact. Depending on the size of the potatoes you can leave them whole or halve/quarter them. I used golden potatoes and quartered them. Boil them for about 5 minutes, until they're still pretty firm but can be pierced with a fork. Pour into a colander of some sort and drain. Slice the lemon thickly, and maybe cut the slices in half if you like. Crush the garlic cloves but leave the skin in tact so as not to over-roast the garlic. Place the potatoes, lemon slices, and garlic in an ungreased baking dish. Season as you see fit (I used some garlicky salt and random herbs & spices -- some oregano, maybe thyme, and other stuff). Pour olive oil generously over the mixture and toss it around with your hands until everything's pretty mixed around.
Bake until a golden brown crust starts to appear on the potatoes. At about 30 minutes I got too hungry to wait for the browning and I put the potatoes in the broiler for about 2-3 minutes, which did the trick. Remove from the oven and sprinkle with parsley and/or whatever other fresh herbs you like most.