Grilled Garlic Rosemary Potatoes

13 Aug

Grilled Garlic Rosemary Potatoes

From Cook’s Illustrated August 2007

Vegetable Oil

4 Tablespoons olive oil

9 medium garlic cloves, minced or pressed through garlic press

1 teaspoon chopped fresh rosemary leaves

Kosher salt

2 pounds small red bliss potatoes (about 18), scrubbed, halved, and skewered (flat side faced down)

2 tablespoons chopped fresh chives

Hint: This recipe works best with small potatoes that are about 1 ½ inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, but potatoes into quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eights.

Gas Grill

1. Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium. Grill potatoes with lid down.

2. Meanwhile, heat olive oil, garlic, rosemary, and ½ 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 solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.

3. Place skewered potatoes in single layer on microwave-safe plate and poke each potato several times. Brush with 1 tablespoon strained oil and season liberally with salt. 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. Transfer potatoes to baking sheet coated with 1 tablespoon strained oil. Brush with remaining tablespoon strained oil; season with salt and pepper to taste.

4. Place potatoes on hotter side of grill. Cook, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler side of grill; continue to cook until paring knife slips in and out of potatoes easily, 5 to 8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

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