Grilled Garlic-Rosemary Potatoes

from Cook’s Illustrated (July/August 2007, page 9)

Ingredients:

4 tablespoons olive oil
9 medium garlic cloves (minced or pressed)
1 teaspoon chopped fresh rosemary leaves
Kosher salt
2 pounds small Red Bliss potatoes (about 18)
Ground black pepper
2 tablespoons chopped fresh chives

 

You will also need:

Vegetable oil for cooking grate
Disposable 13x9 inch aluminum roasting pan
Skewers (metal or wooden)
Small skillet
Fine-mesh strainer
Small bowl
Large bowl
Large microwave-safe plate
Grill

 

Method:

Prepare your grill with one side with direct flames (hotter) and the other side without (cooler).

Heat olive oil, garlic, rosemary and 1/2 teaspoon Kosher salt in small skillet over medium heat until sizzling (about 3 minutes).  Reduce heat to medium-low and continue to cook until garlic is light blonde (about 3 minutes).  Pour mixture through a fine-mesh strainer into a small bowl; press on solids.  Measure 1 tablespoon of solids and 1 tablespoon of oil into large bowl and set aside.  Discard remaining solids but reserve remaining oil.

Scrub and cut potatoes in half.  If using wooden skewers, make sure you soaked them in water first and place the potatoes on them at this point.  If using metal skewers, do NOT put the potatoes on them yet.

Place potatoes in single layer on a large microwave-safe plate and poke each potato several times with a skewer.  Brush potatoes with 1 tablespoon of strained oil and season liberally with salt.  Microwave on high power until potatoes are slightly resistant when poked with the tip of a a paring knife.  This will take about 8 minutes; turn them once halfway through the cooking time.

If using metal skewers, you may place the potatoes on the skewers after all microwave cooking is finished.  Remember that the potatoes will be hot.  You may want to use a paper towel to handle them.

Transfer potatoes to a baking sheet coated with 1 tablespoon strained oil.  Brush with remaining tablespoon strained oil.  Season with salt and pepper to taste.

Place potatoes on hotter side of grill.  Cook, turning once, until grill marks appear (about 4 minutes).  Move potatoes to cooler side of grill and cover with disposable pan and continue to cook until paring knife slips in and out of potatoes easily (5-8 minutes).  Remove potatoes from skewers and transfer to large bowl with reserved garlic/oil mixture.  Add chopped fresh chives and toss until thoroughly coated.  Serve immediately.