This is pretty much the same recipe as the Roasted Fingerling Potatoes with Rosemary and Sea Salt, but with lemon rind and herbes de provence instead of rosemary. Easy peasy.
Remove the rind from two lemons. I used a zester designed to take off long threads of peel, for visual stimulus. Also if you’re going to roast it for a while it’s going to shrink and get all black, so you might as well make sure that you have lots of it to start with.
Roast at 350°F for about 45 minutes until wrinkled and crispy. You can also roast them at the same time as other things at lower temperatures (such as a Thanksgiving turkey) — just roast them for longer.