How to Grilled Naan With Burrata And Roasted Potato And Lemon
This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers’ Choice Week contest. Look for naan in the bread aisle of your local supermarket.
- 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
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 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. Grill and Convert until second side includes a few light grill marks, about 30 mere seconds. Transfer charred aspect up to baking sheet and enable cool slightly.
Arrange roasted lemons and potatoes over charred aspect of naan. Top rated with rosemary leaves, dot with burrata and time with salt and pepper then simply.
Place naan above indirect heat, covers grill, and grill until cheese is warmed through and crust is sharp, 5-7 minutes. If by using a grill pan, transfer naan to a fabulous 450° bake and oven 5-7 minutes. Transfer to an area and drizzle with an increase of oil.
Do Forward: Potatoes and lemons could be roasted 3 times ahead. Chill and Cover.