When put directly on the grill, potatoes will burn before they are cooked through. Parboiling potatoes and wrapping them in a foil packet with seasonings allows for perfectly grilled potatoes with lots of golden, flavorful bits. See page 619 for more spice-mix suggestions.

　　

Ingredients

serves 6

　　2 1/2 pounds small new potatoes

　　Coarse salt

　　4 tablespoons extra-virgin olive oil

　　8 shallots, halved

　　12 sprigs oregano

　　Freshly ground pepper

　　

Step 1

Place the potatoes in a large saucepan, and fill with enough cold water to cover them by 2 inches. Bring to a boil over high heat, and add salt. Reduce heat; simmer until the potatoes are slightly tender when pierced with a fork (but not cooked through), about 10 minutes. Drain; let stand until cool enough to handle. Cut each potato in half.

　　

Step 2

Heat a grill to high. Overlap 2 pieces of foil, each about 3 feet long, to form a cross. Place the potatoes in one layer in the center of the cross. Drizzle the potatoes with 2 tablespoons oil; add the shallots and oregano; season with salt and pepper. Fold the foil, enclosing the potatoes, and seal the edges by crimping.

　　

Step 3

Place the foil packet on the grill, and cook, shaking the packet occasionally with tongs, until the potatoes are cooked through and golden brown, about 20 minutes, depending on the heat of the grill. Remove the packet from the grill, carefully, watching for any steam and hot oil that might escape. Transfer the potatoes to a serving bowl. Drizzle with the remaining 2 tablespoons oil, and adjust the seasoning as desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.