Lemon Roasted Potatoes

This recipe comes from Craig Lee of the New York Times. The potatoes have a nice lemon flavour but there was too much paprika for my taste.

Ingredients:

•         2 lemons
•         2 pounds large Yukon Gold potatoes (about 3), scrubbed and cut lengthwise into eighths
•          ¼ cup olive oil
•         1 teaspoon smoked paprika
•          Kosher salt
•          Freshly ground pepper
•          4 sprigs rosemary or thyme

Methods:

Heat your oven to 425 degrees F. Slice 1 lemon into 1/4-inch slices and remove all seeds. Place the sliced lemon on a rimmed sheet tray along with the potatoes, olive oil and paprika, and combine. Arrange the ingredients in a single layer and season them with salt and pepper. Scatter the rosemary in and around the potatoes. Roast until the potatoes are golden brown, crisped and completely tender, 35 to 40 minutes. Possibly flip them over half way through the roasting to enhance browning. Serve on a large platter with lemon quarters from the second lemon, in case anyone wants additional lemon flavour.