Quick Fix: Roasted Potatoes

Roasted potatoes aren’t much work, especially if the spuds are left unpeeled. This foolproof version is from Ina Garten’s newest book, “Cooking for Jeffrey” (Clarkson Potter, $35). Skin-on, yellow-fleshed Yukon Gold potatoes are quickly cut into 1-inch cubes and tossed with garlic, fresh rosemary sprigs, sliced lemons and olive oil. The classic Italian flavor profile is irresistible.Roasting in a 375-degree oven renders potatoes with crisp exteriors along with alluringly