Grill Potatoes With Rosemary and Garlic
Grilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic.
Unfortunately, we found it was difficult to add enough flavor to plain grilled potatoes. Coating the potatoes with oil, garlic, and rosemary produced burnt, bitter garlic and charred rosemary.
It turned out that we needed to introduce the potatoes to the garlic-oil mixture not once, but three times. Before cooking, we pierced the potatoes, skewered them, seasoned them with salt, brushed on the garlic-rosemary oil, and precooked them in the microwave.
Then, before grilling, we brushed them again with the infused oil. After grilling, we tossed them with the oil yet again. We finally had it–tender grilled potatoes infused with the smoky flavor of the grill and enlivened with the bold flavors of garlic and rosemary.
This recipe allows you to grill an entree while the hot coals burn down. Once that item is done, start grilling the potatoes. This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, cut them into quarters. If the potatoes are larger than 3 inches in diameter, cut each potato into eighths. Since the potatoes are first cooked in the microwave, use wooden skewers.
Start to finish: 1 hour
1/4 cup olive oil
9 garlic cloves, minced
1 teaspoon chopped fresh
Salt and pepper
2 pounds small red potatoes,
unpeeled, halved, and
threaded onto wooden skewers
2 tablespoons chopped fresh
Heat oil, garlic, rosemary and 1/2 teaspoon salt in 8-inch skillet over medium heat until sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl; press on solids. Measure 1 tablespoon solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
Place skewered potatoes in single layer on large plate and poke each potato several times with skewer. Brush with 1 tablespoon strained oil and season with salt. Microwave until potatoes offer slight resistance when pierced with paring knife, about 8 minutes, turning halfway through microwaving. Transfer potatoes to baking sheet coated with 1 tablespoon strained oil. Brush with remaining 1 tablespoon strained oil and season with salt and pepper to taste.
For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Clean and oil cooking grate. Place potatoes on grill (on hotter side if using charcoal) and cook (covered if using gas) until grill marks appear, 3 to 5 minutes, flipping halfway through cooking. Move potatoes to cooler side of grill (if using charcoal) or turn all burners to medium-low (if using gas). Cover and continue to cook until paring knife slips in and out of potatoes easily, 5 to 8 minutes longer.
Remove potatoes from skewers and transfer to bowl with reserved garlic-oil mixture. Add chives, season with salt and pepper to taste, and toss until thoroughly coated. Serve.