Preheat the oven to 220 °C top/bottom heat. Cut the potatoes into quarters or eighths and place them in a large, shallow ovenproof dish.
Add the remaining ingredients and spread them out so that the potatoes are covered. Sprinkle the potatoes first with the lemon juice and then immediately with the olive oil. Bake in a hot oven on the top rack without the lid for about 1 hour, until lightly browned, crispy on the outside and soft on the inside.
During cooking, move the potatoes occasionally and add water if necessary.
