These potatoes have evolved. <br />Dubbed "World Famous Potatoes" by my daughter (as in, "will you be bringing the world famous potatoes to Hannah's house?"), their initial incarnation was granted me by my former hairdresser. John, of Greek Orthodox extraction, and I used to compare our Easter and Passover menus as I was deftly shorn and styled. He taught me the secrets of Avgolimono soup, though I have yet to take that plunge. The idea for this recipe came from him. I'm not even sure whether his instructions called for initial boiling or roasting; the Yukon Golds were my first alteration. I only remember the lemon and onions, and the directive to "use more salt than you think you'll need", intoned with an air of quiet authority. I went home and roasted, with good results. Over time, minor errors stacked up and made what to me was an even better potato: a wedge, accidentally flipped upside down, produced a crisper crust. I lost track of time and overcooked them. Some recipes are more about guidelines than about measurements. This is one of those recipes. You can make more or less to suit your taste, you can use more or less onions. But they should be pretty tangy with lemon juice and salt, which rounds out the flavor.

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