Serves 4-6

3 pounds russet potatoes (about 7 medium potatoes)

1 teaspoon salt

4 tablespoons extra-virgin olive oil

5 garlic cloves, peeled and halved lengthwise

½ cup New York Shuk Preserved Lemon BBQ Sauce

¼ cup water

¼ bunch fresh flat-leaf parsley, finely chopped

¼ bunch fresh cilantro, finely chopped

Preheat the oven to 475°F. Line a baking sheet with parchment paper.

Cut each potato lengthwise into thirds, then cut each piece lengthwise into thirds for a total of 9 wedges per potato. Place the potatoes on the prepared baking sheet. Sprinkle with the salt, drizzle with 3 tablespoons of the olive oil and toss to coat. Spread the potatoes in a single layer. 

Roast, turning the potatoes once halfway through, until they are soft and lightly golden, 30-40 minutes. Let cool slightly so you can handle the potatoes.

In a small saucepan over low heat, combine the remaining 1 tablespoon olive oil and the garlic and heat, stirring, until fragrant. Add the Preserved Lemon BBQ Sauce and water, increase the heat to medium and bring to a simmer.

Transfer the potatoes to a large bowl. Add the sauce mixture, parsley and cilantro and toss to combine.