Active Time

　　20 min

　　Total Time

　　1 hr

　　Boiled first to ensure tenderness all the way through, these spuds gain a smoky flavor and crackly roasted skin from a brief stint on the grill. If you have fresh rosemary left over from the Grilled Poussins with Lemon Herb Butter, strip off all but the top 1 inch of leaves and skewer the potatoes on the woody stems—it looks beautiful on the serving plate and gives the potatoes a lovely perfume.

　　

Ingredients

Makes 6 servings

　　30 baby potatoes (1 to 1 1/2 inches in diameter; 1 3/4 lb total)

　　1 tablespoon plus 1 teaspoon coarse kosher salt

　　3 tablespoons extra-virgin olive oil

　　

Special Equipment

12 (6- to 8-inch) woody rosemary stems or bamboo skewers, soaked in water 30 minutes

　　

Step 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.

　　

Step 2

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

　　

Step 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.

　　

Step 4

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

　　

Step 5

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

　　

Step 6

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

　　Cooks' notes:

　　·Potatoes can be boiled 1 day ahead and chilled, covered. Bring to room temperature before grilling. ·If you aren't able to grill outdoors, potatoes can be broiled in a shallow baking pan 3 to 4 inches from heat, turning over once, until lightly browned, 2 to 3 minutes.