By AMERICAíS TEST KITCHEN
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 Ĺ 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.