Rosemary Grilled Potatoes

Name: Rosemary Grilled Potatoes
Ingredients: Vegetable oil, for grill rack; 4 Tbsp olive oil; 9 medium garlic cloves, minced or pressed (about 3 Tbsp); 1 tsp chopped fresh rosemary; Kosher salt; 2 lbs Red Bliss potatoes (about 18), scrubbed, halved, and skewered; Ground black pepper; 1 large disposable aluminum baking pan (13x9-inch); 2 Tbsp chopped fresh chives

9 ingredients•12 steps

Ingredients

- Vegetable oil, for grill rack
- 4 Tbsp olive oil
- 9 medium garlic cloves, minced or pressed (about 3 Tbsp)
- 1 tsp chopped fresh rosemary
- Kosher salt
- 2 lbs Red Bliss potatoes (about 18), scrubbed, halved, and skewered
- Ground black pepper
- 1 large disposable aluminum baking pan (13x9-inch)
- 2 Tbsp chopped fresh chives

Instructions

1
Light a large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and covered with a thin layer of ash, about 20 minutes.
2
Empty coals into grill. Build a two-level fire by arranging two-thirds of coals over half of grill and remaining coals in a single layer over the other half.
3
Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush.
4
Remove lid and let coals burn until fire on hotter part of grill is medium (you can hold your hand 5 inches above grate for 5-6 seconds), about 10 minutes. Dip a wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
5
Meanwhile, heat olive oil, garlic, rosemary, and ½ tsp salt in a small 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.
6
Pour mixture through fine-mesh strainer into small bowl; press on solids. Measure 1 Tbsp solids and 1 Tbsp oil into a large bowl and set aside. Discard remaining solids but reserve remaining oil.
7
Place skewered potatoes in a single layer on a large microwave-safe plate and poke each potato several times with a skewer. Brush with 1 Tbsp strained oil and season liberally with salt.
8
Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning halfway through cooking time.
9
Transfer potatoes to baking sheet coated with 1 Tbsp strained oil. Brush with remaining 1 Tbsp strained oil; season with salt and pepper to taste.
10
Place potatoes on hotter side of grill. Cook, turning once, until grill marks appear, about 4 minutes.
11
Move potatoes to cooler side of grill; cover with disposable pan and continue to cook until paring knife slips in and out of potatoes easily, 5-8 minutes longer.
12
Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture. Add chives and toss until thoroughly coated. Serve immediately.

💡 Cook's Notes

**To skewer potatoes:** Place potato half cut-side down on work surface and pierce through center with skewer. Repeat, holding already-skewered potatoes for better leverage.

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