A new twist on grilled potatoes

Daniel J. van Ackere/America’s Test Kitchen via APGrilled potatoes with garlic and rosemary.

GRILLED POTATOES WITH GARLIC AND ROSEMARY

Servings: 4

Start to finish: 1 hour

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 11/2 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.

1/4 cup olive oil

9 garlic cloves, minced

1 teaspoon chopped fresh rosemary

Salt and pepper

2 pounds small red potatoes, unpeeled, halved, and threaded onto wooden skewers

2 tablespoons chopped fresh chives

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. Heat grill until hot, about 15 minutes. 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.