Recipe courtesy of Charlie Palmer
Grilled New Potatoes with Lemon, Garlic, and Rosemary
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 179
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 330
- Total: 1 hr 12 min
- Prep: 40 min
- Inactive: 12 min
- Cook: 20 min
Ingredients
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
Directions
- 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.