Scrub and quarter or eighth potatoes and place in mixing bowl. Toss with olive oil.
Add half of the lemon juice and toss with remaining ingredients.
Bake potatoes in a lipped cookie sheet or low cake pan 350 F for 30-40 minutes or until potatoes begin to brown.
Turn potatoes and pour remaining lemon juice over them. Use the juice of the entire lemon for extra lemon flavor. Garnish with parsley and serve hot.
Note: This is a short-cut version of classic roasted Greek potatoes, which involves roasting peeled chunks of potatoes as above for over an hour in a covered pan and half submerged in chicken broth. The idea is to get a crispy, lemony skin and creamy interior. My short cut gets the potatoes nearly as crispy and just as lemony and creamy in half the time.