Grilled Red Baby Potatoes With Garlic Infused Oil |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Infused with a garlic oil, these potatoes are partially cooked in the microwave then finished off on the grill. Garnished with either fresh mint or rosemary from my garden, these potatoes have quickly become a family favorite Ingredients:
2 lbs baby red potatoes |
9 garlic, chopped |
1/4 cup olive oil |
1/2 teaspoon kosher salt |
2 tablespoons mint, chopped (or rosemary) |
chives, to garnish |
wooden skewer |
Directions:
1. Soak wooden skewers for 1 hour.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve the potatoes with sour cream or vinegar.
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