1 1/2 Pounds Yukon Gold Potatoes	-Rosemary
-(small), Scrubbed	1/4 Cup Olive Oil
1 Lemon	3/4 Teaspoon Sea Salt
2 Clove Garlic, Minced	1/4 Teaspoon Ground Black Pepper
3 Tablespoons Fresh Thyme Or

Preheat oven to 450.

Scrub potatoes dry with paper towel. Cut in half or into quarters. Place in bowl.
Cut lemon into quarters remove seeds. Cut each quarters in 1/2 then squeeze juice onto potatoes. Add juiced pieces to bowl. Add minced garlic thyme, olive oil, salt and pepper. Toss together mixing well.
Spread mixture over bottom of a large roasting pan. Place in oven and roast 30 minutes turning from time to time so they brown.