Adding a little water and then covering the pan allows the potatoesto steam before they roast. You can assemble the dish ahead oftime. An hour or so before you plan to serve dinner, put the pan inthe oven -- you may have to excuse yourself from the seder to doso. To keep finished potatoes warm, cover with foil and place in a250-degree oven.

2 large lemons

4 pounds small new potatoes (or red-skinned or Yukon gold potatoescut into 1-inch chunks)

1 1/4 cup extra-virgin olive oil

Salt and pepper to taste

advertisement | advertise on newsday

Sprigs of fresh thyme

1. Preheat oven to 450 degrees. Cut the ends off each lemon, cut inhalf, lengthwise. With the flat (pulp) side of each half down onthe cutting board, cut lengthwise once, and then crosswise intothin slices.

2. Place potatoes in roasting pan large enough to accommodate themin one layer. Strew lemon slices over potatoes, then pour in oliveoil and a quarter cup water. Season liberally with salt and pepper.With your hands, or a spatula, mix contents of pan so they are wellintegrated. Place sprigs of fresh thyme on top of potatoes andcover tightly with foil.

3. Place pan in oven and turn oven down to 375. Bake for 30minutes, then uncover pan and bake until potatoes are tender andbrowned in spots, about 30 minutes more. Makes 8 servings.