Tuscan Roasted Lemon Potatoes

I could eat roasted potatoes almost every day and this recipe is exceptionally delicious. 

Ingredients:

2 pounds gold potatoes unpeeled and diced into 1-inch pieces

4 cloves garlic smashed

2-4 branches fresh rosemary

½ lemon cut in half through the stem and thinly sliced crosswise

3 tablespoons olive oil

Salt and pepper to taste

Directions:

1. Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil.
2. Toss potatoes in a large bowl with olive oil, garlic, lemon juice, salt, and pepper. 
3. Spread potatoes out in an even layer on the baking sheet with rosemary branches.  
4. Roast for 50-60 minutes turning the potatoes every 20 minutes.
5. Discard the rosemary branches and serve.