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Preheat oven to 450 degrees. Wash and dry all produce. Peel and thinly slice shallot. Zest and quarter lemon. In a small bowl, combine half the shallot, juice from 2 lemon wedges, 2 TBSP hot water (¼ cup for 4 servings), and ¼ tsp sugar (½ tsp for 4); set aside. Cut potatoes into ½-inch-thick wedges; toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 15 minutes.