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Grilled Naan with Burrata and Roasted Potato and Lemon
4
Steps
- 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
