Grilled Potatoes With Garlic and Rosemary

• 4 tablespoons olive oil
• 9 medium garlic cloves, minced
• 1 teaspoon chopped fresh rosemary leaf
• kosher salt
• 2 lbs small red potatoes, scrubbed, halved, and skewered according to illustratioin at left (about 18)
• ground black pepper
• 2 tablespoons chopped fresh chives

1. Heat olive oil, garlic, rosemary, and 1/2 teaspoons salt in small skillet over medium heat until sizzling, about 3 minutes.
2. Reduce heat to medium low and continue to cook until garlic is light blond, about 3 minutes.
3. Pour mixture through fine mesh sieve into small bowl; press on solids.
4. Measure 1 tbsp of solids and 1 tbsp oil into large bowl and set aside.
5. Discard remaining solids but reserve remaining oil.
6. Place skewered potatoes in single layer on large microwave-safe plate and poke each potatoe several times with skewer.
7. Brush with 1 tablespoons strained oil and season liberally with salt.
8. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time.
9. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil.
10. Brush with remaining tbsp strained oil; season with salt and pepper to taste.
11. Place potatoes on hotter side of grill.
12. Cook turining once, until grill marks appear, about 4 minutes.
13. Move potatoes to cooler side of grill, cover with 9x13" disposable aluminum pan and continue to cook until paring knife slips in and out of potatoes easily, 5-8 minutes longer.
14. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated.
15. Serve immediately.

olive oil, garlic, rosemary leaf, kosher salt, red potatoes, ground black pepper, fresh chives

Taken from www.food.com/recipe/grilled-potatoes-with-garlic-and-rosemary-235502 (may not work)