A new twist on grilled potatoes
GRILLED POTATOES WITH GARLIC AND ROSEMARY
Serves: 4
1/4 cup (60 mL) olive oil
■
9 garlic cloves, minced ■
1 tsp (5 mL) chopped fresh ■ rosemary
Salt and pepper ■
2 lb (907 g) small red potatoes, ■ unpeeled, halved, and threaded onto wooden skewers
2 tbsp (30 mL) chopped fresh ■ chives
1. Heat oil, garlic, rosemary, and 1/2 tsp (2.5 mL) salt in 8-inch (20-cm) 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 tbsp (15 mL) solids and 1 tbsp (15 mL) oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
2. Place skewered potatoes in single layer on large plate and poke each potato several times with skewer. Brush with 1 tbsp (15 mL) strained oil and season with salt.
3. Microwave until potatoes offer slight resistance when pierced with paring knife, about 8 minutes, turning halfway through microwaving.
4. Transfer potatoes to baking sheet coated with 1 tbsp (15 mL) strained oil. Brush with remaining 1 tbsp (15 mL) 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/
6 L). When top coals are partially covered with ash, pour 2/3 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. Turn all burners to mediumhigh. 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, 3-5 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 cook until paring knife slips in and out of potatoes easily, 5-8 minutes longer. Transfer potatoes to bowl with reserved garlic-oil mixture. Add chives, season with salt and pepper, and toss. Serve.