Grilled Naan with Burrata and Roasted Potato and Lemon

burrata potato reader's choice week rosemary yukon gold vegetarian

James D. Giannis

4 Servings

Source

Ingredients

2 medium Yukon Gold potatoes, thinly sliced

2 lemons, thinly sliced, seeds removed

1½ teaspoons dried oregano

¾ cup olive oil, divided, plus more for drizzling

Kosher salt, freshly ground black pepper

4 pieces prepared naan bread

3 sprigs rosemary, leaves picked

8 ounces burrata or fresh mozzarella, torn into pieces

Method

Preheat oven to 400°. Toss potatoes, lemons, oregano, and ½ cup oil on a rimmed baking sheet; season with salt and pepper. Arrange in a single layer and roast, tossing halfway through, until potatoes are golden brown, tender, and crisp in spots, and lemons are golden brown, 30–35 minutes.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). Alternatively, heat a grill pan over medium-high. Brush naan with ¼ cup oil total. Working in batches if needed, grill over direct heat until underside is lightly charred, about 1 minute. Turn and grill until second side has a few light grill marks, about 30 seconds. Transfer charred side up to a baking sheet and let cool slightly.

Arrange roasted potatoes and lemons over charred side of naan. Top with rosemary leaves, then dot with burrata and season with salt and pepper.

Place naan over indirect heat, cover grill, and grill until cheese is warmed through and crust is crisp, 5–7 minutes. If using a grill pan, transfer naan to a 450° oven and bake 5–7 minutes. Transfer to a surface and drizzle with more oil.

Do Ahead: Potatoes and lemons can be roasted 3 days ahead. Cover and chill.