Greek Roasted Lemon Potatoes

I absolutely love Greek Potatoes and my favorite version of them is lemon roasted. The photos from this recipe are from my ICSA entry Lemon Gin Potatoes but it's essentially the same sans gin. Yes there's a fair amount of butter in this, suck it up and make it properly. These go incredibly well with Souvlaki, roasted meat or moussaka.

I ran into a problem with this dish in that I forgot to buy the damned potatoes while I was at the good grocer and had to grab them from a closer market. What were billed as High Quality Yukon Golds were certainly not, and I had to throw out whole sections of some of the potatoes. They were still delicious, but the next attempt (and yours if you make them) will probably destroy them for flavour.

Ingredients

One medium to large Yukon Gold Potato per person you're serving. Their texture and flavour is ideal for this dish, if you can't get them (I have no idea what the availability is like elsewhere) get a nice roasting white or yellow potato. Stay away from redskins for this dish.
1 Cup of Butter Melted (Don't use margarine please, do the dish properly and have it once in a blue moon rather than having a pale imitation more often)
4 Freshly Juiced Lemons (Again, do it right, bottled lemon juice has it's uses, this isn't one of them)
Dill (optional)
Kosher Salt (optional)

Method

Here is my potato, he's rather lumpy and stupid and when I sliced him open I found a lot of tough and crappy parts. I would have returned them, but I didn't have the time. Your potatoes will be better than him.

Slice the potato lengthwise into similiar sized slices. Quartering, then slicing the quarters in half works well. Keep them fresh in some water til you're ready to go so they don't brown.