Lemon Roasted Potatoes from 'Maximum Flavor'

Suggested tweaks: You could take the idea of roasting potatoes on a bed of aromatics and run with it. Fennel would be a lovely addition or substitution for the onions (pair it with tarragon). Or try scallions and ginger for an entirely different take. Whatever you do, don't skimp on the butter.

2 pounds 3 ounces (1,000 grams) new potatoes

1 medium yellow onion

2 small lemons, preferably Meyer

Fine sea salt

1 teaspoon (5 grams) olive oil

⅔ cup (75 grams) unsalted butter

1 teaspoon (1.5 grams) chopped fresh rosemary

Directions at seriouseats.com

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