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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Toss potatoes, lemons, oregano, and 1/2 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.
Turn your Traeger down to 300 degrees F. Brush naan with 1/4 cup oil.
Working in batches if needed, grill 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 back on the Traeger, close lid, and grill until cheese is warmed through and crust is crisp, about 5–7 minutes.
Transfer to a surface and drizzle with more oil. Enjoy!