Grilled Potatoes With Garlic And Rosemary

1. Heat oil, garlic, rosemary, and 1⁄2 teaspoon 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 blond, about 3 minutes. Pour mixture through fine-mesh strainer into 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.
2. Place skewered potatoes in single layer on large plate and poke each potato several times with skewer. Brush with 1 tablespoon of strained oil and season with salt. Microwave until the potatoes offer slight resistance when pierced with paring knife, about 8 minutes, turning halfway through cooking. Transfer potatoes to baking sheet coated with 1 tablespoon of strained oil. Brush with remaining 1 tablespoon strained oil and season with salt and pepper to taste.
   3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners down to medium-high.
3. Place potatoes on grill (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.
4. 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.

GRILLED POTATOES WITH OREGANO AND LEMON
Serve this variation with lemon wedges, if desired.
Reduce garlic to 3 cloves, substitute 2 tablespoons chopped fresh oregano for rosemary, and add 2 teaspoons grated lemon zest to oil in skillet. Substitute 2 teaspoons chopped fresh oregano for chives and add an additional 1 teaspoon grated lemon zest to potatoes when they come off grill.

SKEWERING POTATOES FOR THE GRILL
Place potato half cut side down on counter and pierce center with skewer. Repeat, holding already-skewered potatoes for better leverage.