- 3 pound new potatoes, yukon gold or red bliss
- 2 lemons
- 12 garlic cloves, roasted
- 1/8 cup rosemary sprigs
- 1/4 cup roasted garlic oil
- Salt and pepper
Preheat oven to 400 degrees F.
Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.
Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.
Preheat a grill.
Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.