Pre-heat oven to 375°F.
Parboil the potatoes, in salted water, for about 3-4 minutes, no longer.
Meanwhile, in the pre-heated oven, heat a baking pan of sufficient size to hold your potatoes without crowding them; a glass or metal pan is fine, as long as it is well heated beforehand; this will help prevent the potatoes from sticking to the pan.
After parboiling, remove from stove, drain the potatoes and let them stand for 5 minutes.
Toss the potatoes with the lemon juice; toss together so that the potatoes absorb the lemon juice.
Add the salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan; these should sizzle as they hit the pan; a good indication that they will not stick.
Roast the potatoes for about 60 – 75 minutes or until they are nicely golden brown all over; turning them every 20 minutes or so.
After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.
