Preheat oven to 400F. Spray a non stick baking sheet or line with foil.

Wash potatoes, and cut into 1” chunks. If using mini potatoes, you can cut them all the same or cut some in half, thirds and quarters which will give similar sizes but allow the smaller pieces to be crispier and the larger to be softer giving a variety of textures in one side dish!

In the pan, whisk together lemon juice, water, olive oil, chicken bouillon and salt. Add potatoes and stir to coat. Lay sliced lemons throughout the pan.

Cover potatoes with foil and bake for 40 minutes.

Remove pan from oven and remove foil for remainder of cooking. Add garlic to the pan and stir to combine with potatoes. Lay fresh rosemary sprigs in pan and return uncovered to the oven.

Potatoes will bake for an additional 30-35 minutes to desired crispiness. Stir the potatoes half way through cooking and if the pan is dry, you can add a drizzle of olive oil. If there is still a lot of liquid in the pan, you can increase heat to 425F to quicken the final roasting process.

Salt to taste once finished cooking and serve alongside dinner!

Need to serve a larger group? Double or triple this to bring to a bbq or potluck!