For me, this is the summer of the grill. My poor neglected stove barely cooks a meal anymore. Lately I have been trying different recipes for side dishes. I finally decided to start playing with grilling potatoes.

It has been my experience when it comes to potatoes on the grill, that many people just wrap them in foil and throw them on long before they cook the meat so they will be done in time. Well, sorry, that just bores the heck out of me.

After tinkering a bit, I came up with a simple recipe that will cook just a little longer than a steak and is at least 3 times more delicious (by all accounts) than plain old potatoes.

• 4-5 cloves of garlic, peeled and smashed.
• 1 1/2 sprigs of rosemary, stem removed, lightly chopped.
• About 8 – 10 sprigs of thyme, roughly chopped. (leave stems on).
• 1 tablespoon of salt.
• About 15 turns of the pepper mill (fresh pepper).
• 3/4 cup of extra virgin olive oil.
• 1 small bag of baby red potatoes (about 20 potatoes).

In a large glass bowl, whisk together all of the ingredients except for the potatoes.

Cut the potatoes in half, if there are some really large baby potatoes, cut them into thirds. Add them to the glass bowl and toss completely into the marinade. Let sit at room temperature for at least 1/2 hour, stirring from time to time to make sure all the potatoes get some flavor.

Preheat your grill on high. Place the potatoes directly on the grill skin side UP, reserve the marinade. Let sear for about 3-4 minutes until lightly charred grill marks appear. Turn skin side DOWN and reduce heat to medium and let cook about 10 more minutes until potatoes are done. Remove and put into a shallow bowl.

Using the marinade, take a sauce brush and dip into the marinade and brush liberally all over the potatoes. You should probably avoid putting any of the garlic chunks back into the potatoes as that would be quite a kick. 🙂

Serve hot.