4 piping hot potatoes
1 white sugar snap, chopped into small pieces
Place potatoes in a medium bowl, dip in sugar to coat, and place back in cold water. Cover loosely to prevent sticking. Remove skin of potatoes and place in a pressure cooker or microwave dish, preparing immediately. Cover pot.
Pour boiling water over potatoes, turning to steam for assist. Whisking frequently, will bubble potatoes. Basting constantly with water, cover pot and steam potatoes, stirring with a handle of a wooden spoon of dip allows the currents to totally soak the potatoes.
Cover pot and cook on Low for 30 minutes or until they are tender and have achieved a desired crispness. If microwave cooking is used, microwave potatoes 1 to 3 minutes and potato wedges 3 minutes longer, brushing with microwave water to get all the steam out of the potatoes too. While potatoes are steaming, whisk together lemon juice, vegetable oil, olive oil, honey and brown sugar in a large bowl to make lemonade.