If you like, you can juice the lemons to get the 3 T of juice, then cut them up for roasting. The roasted flesh of the lemons is edible–roasting tempers its acidity.
2 lbs potatoes
2 bay leaves
2 lemons, scrubbed and cut lengthwise into 8 slices
3 T lemon juice
2 T extra-virgin olive oil or walnut oil
1 t coarse (sea) salt
1 t dried oregano
1. Preheat the oven to 425ºF.
2. Wash and scrub potatoes, but do not peel. Halve them lengthwise. In a large bowl, combine the potatoes, bay leaves, lemons, lemon juice, oil, and salt. Toss to evenly coat potatoes.
3. Transfer to a roasting pan large enough to hold them in a single layer. Roast until the potatoes are soft and golden, turning the potatoes a few times, about 40 minutes. Remove from oven and remove and discard bay leaves. Season generously with oregano, rubbing the herb with you palms to intensify the oregano flavor.