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Adding liquid to the beginning of the roasting process results in the best of all potato possibilities: As the potato wedges cook, they soak up the lemon juice, olive oil, and water, making them soft and fluffy on the inside. And once the liquid has evaporated, they start to roast, giving them a brown, crispy crust on the outside. Try them for breakfast with our Spinach and Feta Scramble or for dinner with a steak and a salad.
This recipe was featured as part of our Oh, Crap! It’s Mother’s Day! menu.
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...