Grilled Lemon Potatoes
Prep Time: 10 minutes
Cook Time: 30–45 minutes
Makes: 4–6 servings
Ingredients
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1
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t sea salt
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2
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lbs small Yukon Gold potatoes, halved
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⅓
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cup extra-virgin olive oil
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juice of 1 lemon
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zest of 2 lemons
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1
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t sugar
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sea salt
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freshly ground pepper
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Directions
- Light the coals or preheat the grill to medium-high heat.
- In the meantime, place a large pot of water on the stovetop, add 1 t salt, and bring to a boil over high heat. Reduce heat to medium-high and parboil the potatoes for 5 minutes, then drain and transfer potatoes to a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, sugar, and salt and pepper to taste. Pour over the potatoes. Toss well to coat evenly.
- With two sheets of aluminum foil, create a cooking tray for the potatoes. Lay one sheet on top of the other and fold the sides up. Put the empty “tray” on the grill and spoon the coated potatoes onto it.
- Grill for 30–45 minutes, turning frequently. Remove from grill and serve immediately.
Note: Grill your main-course meat alongside the potatoes so everything will be ready at the same time. Serve with a green salad chock full of summer-fresh organic produce, topped with homemade vinaigrette dressing.
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