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["Heat olive oil, garlic, rosemary, and 1/2 teaspoons 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 sieve into small bowl; press on solids.", "Measure 1 tbsp of solids and 1 tbsp 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 potatoe several times with skewer.", "Brush with 1 tablespoons 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 tablespoons strained oil.", "Brush with remaining tbsp strained oil; season with salt and pepper to taste.", "Place potatoes on hotter side of grill.", "Cook turining once, until grill marks appear, about 4 minutes.", "Move potatoes to cooler side of grill, cover with 9x13"" disposable aluminum pan and continue to cook until paring knife slips in and out of potatoes easily, 5-8 minutes longer.", "Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated.", "Serve immediately."]
