Grilled Potatoes with Garlic and Rosemary on a Gas Grill
By America's Test KitchenPublished on May 16, 2013
Time
50 minutes
Yield
Serves 4
Ingredients
Vegetable oil for grill rack 4 tablespoons olive oil 9 medium garlic cloves, minced or pressed through garlic press (about 3 tablespoons)1 teaspoon chopped fresh rosemary Kosher salt 2 pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note above)Ground black pepper 2 tablespoons chopped fresh chives
Before You Begin
This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, cut potatoes into quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eighths. Since potatoes are cooked in microwave, use wooden skewers.
Instructions
- 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 burner(s) to medium.
- Meanwhile, heat olive 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 solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
- Place skewered potatoes in single layer on large microwave-safe plate and poke each potato several times with skewer. 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.
- Place potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of grill; and continue to cook with lid down 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.
Time
50 minutesYield
Serves 4Ingredients
Vegetable oil for grill rack
4 tablespoons olive oil
9 medium garlic cloves, minced or pressed through garlic press (about 3 tablespoons)
1 teaspoon chopped fresh rosemary
Kosher salt
2 pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note above)
Ground black pepper
2 tablespoons chopped fresh chives
Test Kitchen Techniques
Ingredients
Vegetable oil for grill rack
4 tablespoons olive oil
9 medium garlic cloves, minced or pressed through garlic press (about 3 tablespoons)
1 teaspoon chopped fresh rosemary
Kosher salt
2 pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note above)
Ground black pepper
2 tablespoons chopped fresh chives
Test Kitchen Techniques
Ingredients
Vegetable oil for grill rack
4 tablespoons olive oil
9 medium garlic cloves, minced or pressed through garlic press (about 3 tablespoons)
1 teaspoon chopped fresh rosemary
Kosher salt
2 pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note above)
Ground black pepper
2 tablespoons chopped fresh chives
Test Kitchen Techniques
Why This Recipe Works
For potent garlic flavor in our grilled potato recipe, without bitterness or charring, we needed to introduce the potatoes to the garlic-oil mixture not once but three times. So in our final grilled potato recipe we brushed on the garlic mixture before cooking, after parcooking in the microwave, and after grilling.
Before You Begin
This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, cut potatoes into quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eighths. Since potatoes are cooked in microwave, use wooden skewers.
Instructions
- 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 burner(s) to medium.
- Meanwhile, heat olive 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 solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
- Place skewered potatoes in single layer on large microwave-safe plate and poke each potato several times with skewer. 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.
- Place potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of grill; and continue to cook with lid down 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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