Grilled Baby Potatoes

1. 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. 2

   Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.

3. 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. 4

   Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.

5. 5

   Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.

6. 6

   Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.