Roasted Lemon-Garlic Potatoes

Made as written and these turned out perfect. Simple and straight forward is just how potatoes should be.

This method worked great! I scaled this down to 2 servings for just my husband and me, and used white potatoes instead or russets. The water helps to cook the potatoes, and eventually evaporates and lets the potatoes soak up the olive oil, garlic and lemon juice. My glass pan got a little burnt, so next time I will line it with non-stick foil for easy cleanup. These were very tasty, and I will definitely make them again.

Really liked the great lemon flavor, but wished mine browned some. Will do these again.