Recipe courtesy of Charlie Palmer
Save Recipe Print
Total:
1 hr 12 min
Prep:
40 min
Inactive:
12 min
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 12 min
Prep:
40 min
Inactive:
12 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.

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.

Season with salt and pepper, and drizzle remaining lemon juice if desired.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Hasselback Potatoes

Recipe courtesy of Ree Drummond

Mashed Potatoes

Recipe courtesy of Tyler Florence

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

New England Clam Chowder

Recipe courtesy of Anne Burrell

Hasselback Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword