Recipe courtesy of Michael Symon

Lemon Potatoes

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  2. Place the potatoes in a cast-iron pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water. Pour the mixture over the potatoes and toss to combine. Turn the potatoes so they are cut-side down in the pan.
  3. Place the pan on the indirect-heat side of the grill, then close the lid and bake until the potatoes are tender, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil.

Cook’s Note

If making this to go along with Mom's Chicken, char the chicken on all sides, then place it on top of the potatoes. Close the lid of the grill and bake on the indirect-heat side of the grill until the potatoes are tender and the chicken is cooked through, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil. Oven Method: Bake at 450 degrees F, uncovered, until the potatoes are tender, about 40 minutes.

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