Garlic Lemon Potatoes

Found in Bon Appetit in 1993; adapted for my purposes; lovely with a new orleans style shrimp and caesar salad; posted for safe keeping.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  yukon potatoes, unpeeled, cut lengthwise into 6 wedges
• 1⁄4 cup fresh lemon juice (must be fresh)
• 1⁄4 cup butter, melted
• 1  head garlic, peeled, crushed

Directions

1. Combine in corningware baking dish (the casserole type that uses a lid) and toss to coat well. Bake until potatoes are tender, about 45 minutes.
2. Or, can toss in large bowl then transfer to large baking pan, spreading evenly, and roast. (I like them best in the corningware).