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One of the things that sets wolf spiders apart from most other spiders is that they don’ t spin webs. They chase down their prey on foot. They rely on their eight eyes and speed to catch insects. They can spin silk, though, which they use for lining their burrows and carrying their egg sacs.
Wolf spiders can bite but it’ s rare and usually only happens if they feel threatened. If they bite, it’ s generally mild. You’ ll experience some redness, swelling and a little pain. For those with allergies, you could have a stronger reaction.
Wolf spiders may look intimidating with their staring eyes and speedy legs, but they are just hardworking members of nature’ s pest-control team. They hunt insects, care for their young, and generally keep to themselves— unless they accidentally wander into someone’ s living room. If that happens, you may experience a brief moment of panic followed by a renewed appreciation for how quickly a spider can run. Still, once the excitement subsides, it’ s worth remembering that these eighteyed hunters are far more helpful than harmful... preferably when they’ re outside. Don’ t do like I did. Simply put— catch and release outside.
Prep: Cook: Serves:
5 mins 30 mins 5 people
INGREDIENTS
4 Med Russet potatoes, scrubbed clean, but not peeled
1 / 2 tsp Baking soda 6 tbsp Extra virgin olive oil 1 large Lemon, juiced and finely zested
3 tbsp Adams Reserve White Wine Garlic Butter Seasoning
Greek Style Lemon Roasted Potatoes
DIRECTIONS Step 1
Preheat oven to 450 ° F. Place an empty baking sheet in the oven to heat up.
Step 2
Bring a large pot of water to a boil. Cut the potatoes into 1 to 2-inch cubes. When water boils, add baking soda and potatoes to water. Boil potatoes for 10 minutes. Drain and place in a large bowl.
Step 3
Drizzle with olive oil, lemon juice and season generously with Adams Reserve White Wine Garlic Butter Seasoning. Toss to coat.
Step 4
Pour the potatoes onto pre-heated baking sheet and cook for 10 minutes. Turn potatoes over and return to oven for 10 minutes, or until well browned and crispy. Sprinkle with lemon zest and additional salt and pepper if desired.
Step 5
Chef’ s note: Boiling the potatoes in baking soda water helps create rougher edges on the potato surface and gives a much crispier potato than just roasting them. These are great served with finely chopped fresh oregano sprinkled on top.
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