Greek Garlic and Lemon Roasted Potatoes

Serves: 6
Total Calories: 280


3 pounds red potatoes, small, scrubbed and cut in half
1/4 cup olive oil, extra-virgin
4 cloves garlic, coarsely chopped
2 bay leaves
1 teaspoon oregano, dried
salt, coarse (kosher or sea) and freshly ground black pepper, to taste
1 lemon, cut in half
2 tablespoons butter, unsalted (optional)
2 tablespoons dill weed, chopped fresh


1. Set up the grill for indirect cooking. If using a charcoal grill, preheat to medium.

If using a gas grill, place the wood chips in the smoker box and preheat to high. When smoke appears, turn the heat down to medium.

2. Place the potatoes in a roasting pan and toss with the oil, garlic, bay leaves, oregano, salt, and pepper. Squeeze lemon juice over the potatoes, then place the rind halves on top.

3. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Set the roasting pan in the center of the grill. Cook the potatoes, with the grill covered, until browned and tender, 1 to 1 1/4 hours, stirring from time to time to ensure even cooking. Stir in the butter (if using) and dill the last 10 minutes of cooking.

4. To serve, remove and discard the lemon rinds and bay leaves. Taste for seasoning, adding salt and pepper, and serve.

Serves 6 to 8

Nutritional Facts:

Serves: 6
Total Calories: 280
Calories from Fat: 113

This Greek Garlic and Lemon Roasted Potatoes recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
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