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1
Preheat a charcoal or gas grill to high.
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2
Put the potatoes in a 2-quart pot.
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3
Add enough water to cover the potatoes by 2 inches and enough salt to make the water taste like seawater.
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4
Add the garlic and bay leaves.
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5
Bring the potatoes to a boil and then cook at a gentle simmer until they test tender when poked with a thin fork, 15 to 20 minutes, though it depends on the size and age of the potatoes.
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6
Drain the contents of the pot into a sieve set over a heavy bowl, filling the bowl with the hot water just to warm it.
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7
Throw out the water, drop the potatoes in the bowl and cover the bowl tightly with plastic wrap to keep the potatoes warm.
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8
As the potatoes cook, toss the onions with a little canola oil and salt and pepper and grill over medium-high heat until charred and soft.
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9
On the same grill, heat a cast-iron pan.
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10
Add the butter and cook until it browns.
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11
Remove from the heat, add the rosemary and give the pan a shake; the butter will foam.
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12
When it stops sizzling, add the onions to the butter and cook over low heat until they are very tender and the butter has taken on a pronounced oniony flavor.
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13
Remove the spent rosemary sprigs.
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14
Pour the butter and onion mixture over the warm cooked potatoes and serve right away.
