Step 1

Parboil the potatoes in salted water for about 3-4 minutes, no longer.

Step 2

Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.

Step 3

After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.

Step 4

Toss together so that the potatoes absorb the lemon juice.

Step 5

Add the salt, pepper, herbs, garlic cloves and olive oil.

Step 6

Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.