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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Boiled first to ensure tenderness all the way through, these spuds gain a smoky flavor and crackly roasted skin from a brief stint on the grill. If you have fresh rosemary left over from the Grilled Poussins with Lemon Herb Butter, strip off all but the top 1 inch of leaves and skewer the potatoes on the woody stemsit looks beautiful on the serving plate and gives the potatoes a lovely perfume. Ingredients:
30 baby potatoes (1 to 1 1/2 inches in diameter; 1 3/4 lb total) |
1 tablespoon plus 1 teaspoon coarse kosher salt |
3 tablespoons extra-virgin olive oil |
Directions:
1. Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
2. Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
3. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
4. Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
5. Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
6. Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.
7. Cooks' notes: ·Potatoes can be boiled 1 day ahead and chilled, covered. Bring to room temperature before grilling. ·If you aren't able to grill outdoors, potatoes can be broiled in a shallow baking pan 3 to 4 inches from heat, turning over once, until lightly browned, 2 to 3 minutes.
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