Roasted Potatoes

I can never make enough of these.  They are easy and delicious.

4 Large Yukon Gold Potatoes (These have a very buttery taste)

2 Tablespoons of Lemon Juice

Extra Virgin Olive Oil (EVOO)

Grated Pecorino Romano Cheese Or Parmesan May Be Used

Ground Rosemary

Coarse Sea Salt

Coarse Ground Pepperorn

Preheat oven to 375 degrees.  Wash  potatoes well.  Fill a large bowl with warm water and add lemon juice.  Slice potatoes as thin as you can with the peels on, (I use a mandolin for paper thin slices) and place in the water mixture so they do not turn brown.

After all the potatoes are sliced, drain water and return to bowl.  Add just enough EVOO to cover potatoes.  Place on baking sheet and spread evenly.

Now sprinkle with Rosemary, salt, pepper, and a generous amount of cheese.  Place in oven for 20 minutes or until the edges are browned.