- 4 tablespoons olive oil
- 9 medium garlic cloves, minced (about 3 tablespoons)
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon Kosher salt
- 2 pounds small red potatoes, scrubbed
- salt and pepper
- 2 tablespoons fresh chives, chopped (optional)
- 6 to 8 wooden skewers
- Cut the potatoes in half. If they are larger than 2 inches in diameter, you may need to cut them into quarters. Place potato cut-side down on a surface and pierce through center with wooden skewer. Repeat until all potatoes are skewered.
- In a small skillet over medium heat, cook the olive oil, garlic, rosemary, and 1/2 tsp salt until sizzling, about 3 minutes. Reduce heat to medium-low and cook until garlic is light blond, about 3 minutes. Then pour through fine-mesh strainer into small bowl; press on solids. Measure 1 Tbsp solids and 1 Tbsp of the infused oil into large bowl and set aside. Discard remaining solids, but reserve remaining oil.
- Place skewered potatoes in single layer on microwave-safe plate. Poke each potato several times with skewer or fork. Brush with 1 tablespoon of the reserved oil and season with salt. Microwave until potatoes offer slight resistance when pierced, about 8 minutes, flipping halfway through cooking time. Brush with remaining oil; season with salt and pepper to taste.
- Preheat gas grill on high heat, then reduce heat to medium. Cook potatoes with lid down for about 4 minutes. Then cook the other side of the potatoes for about about 5-8 minutes longer, until easily pierced.
- Remove potatoes from skewers and put them in the large bowl with reserved garlic oil mixture. Add chives (if using) and toss until potatoes are coated. Serve immediately.