Rosemary-Garlic Infused Grilled Potatoes

1. Prepare Garlic-Rosemary Oil

Heat 1/4 cup of olive oil in a small skillet over medium heat. Add the minced garlic and chopped rosemary along with 1/2 teaspoon of salt. Cook for about 3 minutes until the mixture starts to sizzle. Continue cooking for another 3 minutes until the garlic turns a light blond color.

2. Strain Garlic-Rosemary Oil

Strain the garlic-oil mixture through a fine-mesh strainer into a small bowl. Keep 1 tablespoon of the solids and 1 tablespoon of the oil, setting them aside for later. Discard the remaining solids but hold onto the rest of the infused oil.

3. Prepare Potatoes for Cooking

Poke the halved red potatoes with a fork and then brush them with 1 tablespoon of the strained oil. Season with salt. Place the skewered potatoes on a large plate and microwave them for about 8 minutes, flipping them halfway through.

4. Preheat Grill

While the potatoes are microwaving, preheat your grill. For a charcoal grill, light a chimney starter filled with charcoal briquettes and let it heat up for about 5 minutes until the coals are covered with gray ash. For a gas grill, turn all burners to high and preheat for about 15 minutes, then adjust the heat to medium-high.

5. Grill Potatoes

Once the grill is ready, clean and oil the cooking grate. Place the microwaved potatoes on the grill and cook them for 3 to 5 minutes until they have nice grill marks. Flip them over and move them to a cooler side of the grill to cook through, which should take another 5 to 8 minutes.

6. Finish and Serve

Remove the potatoes from the skewers and transfer them to a bowl. Toss them with the reserved garlic-oil mixture and chopped chives. Season with additional salt and black pepper to taste.