- 3 lbs small red potatoes, scrubbed and cut in half
- 1/4 cup olive oil
- 4 cloves of garlic, coarsely chopped
- 2 bay leaves
- 1 tsp dried oregano
- Coarse salt, freshly ground pepper to taste
- 1 lemon cut in half
- 2 Tbsp unsalted butter
- 2 Tbsp fresh dill
Set up grill for indirect grilling (when charcoal is ready, either move it all to one side or to each side leaving ample room down the middle of your grill), or if using gas grill, heat to medium. Can also be roasted in oven at 350 degrees.
Place the potatoes in a roasting pan and toss with olive oil, garlic, bay leaves, oregano, salt, and pepper. Squeeze lemon juice over the potatoes, then place the rind halves on top. Set the roasting pan on the side of the grill that doesn't have any charcoal or in the middle if the coals are on either side of the grill. Cook potatoes with the grill covered until brown and tender, about 1 to 1 1/4 hours, stirring from time to time. Stir in the butter during last 10 minutes of cooking.
Remove lemon rinds and bay leaves. Taste for seasoning, adding salt and pepper, and serve.
