Here's an interesting recipe from our local wine & spirits monopoly, the LCBO's Wine and Food magazine. I made it recently, cutting the recipe by two-thirds since there was just the two of us. I used a large lemon, and ended up with too much juice, since it took a long time for it to boil down. It was quite tasty though. Another time I might try using the lemon zest and half the specified juice. I also didn't peel the potatoes before slicing and ended up using at least three times as much [mild] smoked paprika as called for.
Lemony Golden Potatoes with Smoked Paprika and Cilantro
3 lbs small Yukon Gold potatoes, about 8
½ cup extra virgin olive oil
3 lemons, juiced, about ½ cup
½ cup fresh chopped cilantro, divided
1½ tsp sea salt
1 tsp (or more) smoked paprika
Preheat oven to 450°F.
Peel and slice the potatoes into eighths.
In a large ovenproof dish, toss potatoes with olive oil, lemon juice, ¾ of the cilantro, salt and paprika. Roast, uncovered, for 50 minutes, flipping the potatoes halfway through the cooking time. When done, the potatoes will be golden brown and crispy on the outside. Transfer potatoes to serving dish, garnish with the remaining cilantro and serve immediately.