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1
In a large Dutch oven or a large pot, bring 4 quarts of water to a boil over high heat.
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2
Add 1 teaspoon of salt.
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3
Half each potato and quarter each half.
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4
Skewer through the center of each potato with the skin facing out.
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5
Drop the skewers into the boiling water and boil until a paring knife slips in and out of the potato easily, about 10 minutes.
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6
While the potatoes are boiling, line a rimmed baking sheet with a paper towels.
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7
Use the tongs to remove the skewers onto the prepared baking sheet.
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8
Pat the potatoes dry with the additional paper towels.
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9
Potatoes can be cooled to room temperature, covered with plastic wrap, and kept at room temperature for up to 2 hours.
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10
Brush all sides of the potatoes with the olive oil or any vegetable oil, and sprinkle with salt and black pepper to taste.
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11
Place the skewers on the hot grill, cook, turning the skewers twice with tongs, until all the sides are browned, about 3 minutes per side over high or medium-high heat; or 4 to 5 minutes per side over medium or medium-low heat.
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12
Slide the hot potatoes off skewers into a medium bowl and ready to serve or use them to make your favorite summer salad with other grilled or fresh vegetables.
