Grilled Red Baby Potatoes With Garlic Infused Oil
- 2 lbs baby red potatoes
- 9 garlic, chopped
- 14 cup olive oil
- 12 teaspoon kosher salt
- 2 tablespoons mint, chopped (or rosemary)
- chives, to garnish
- wooden skewer
- Soak wooden skewers for 1 hour.
- Infused oil: Combine olive oil and garlic over medium heat until garlic turns golden, about 5 minutes.
- Immediately strain the garlic oil, reserving 1 T of the garlic solids and 1 T of the garlic oil in a large bowl.
- Cut potatoes in half and thread onto wooden skewers.
- Poke the potatoes with a fork to help infuse the oil into the potatoes.
- Brush with garlic oil and microwave in a single layer for 8 minutes or until 3/4 cooked.
- Brush a cookie sheet with some of the garlic oil and use this as a transfer tray.
- Sprinkle with salt and pepper.
- Put the potatoes, cut side down, on the BBQ for until nice grill marks appear.
- Turn over and cook for about 5 minutes.
- Continuously brush with the garlic oil through the whole cooking procedure.
- Transfer the potatoes to a cool part of the grill and cover with some tin foil and continue to cook until the potatoes are soft when a knife is poked through them.
- Remove the potatoes from the grill and transfer to the bowl with the reserved garlic solids and oil.
- Remove the skewers and sprinkle with chopped chives and mint.
- Serve the potatoes with sour cream or vinegar.
baby red potatoes, garlic, olive oil, kosher salt, mint, chives, wooden skewer
Taken from www.food.com/recipe/grilled-red-baby-potatoes-with-garlic-infused-oil-385356 (may not work)