Preheat oven to 400F.
Add garlic, potatoes, thyme, 2 tbsp of olive oil, and a good pinch of salt and pepper.
Cut lemon in half, squeeze over potatoes and add pieces to bowl.
Toss and pour mixture onto parchment lined baking pan or sheet.
Roast for 45 minutes to 1 hour until brown turning half way through cooking to ensure even browning.
To make the Parsley Pistou: Mix one cup of chopped flat leaf parsley, 2 minced garlic cloves, 3 tablespoons olive oil and a pinch of salt.
When potatoes are cooked remove from pan to a serving dish with garlic and lemon. Top with parsley pistou and serve.