Stir-grilled Red Potatoes

I find that most red potatoes sold in big-box stores are small and in a bag. Depending upon family size, one of these bags often contains more potatoes than desired. What to do with the leftovers – grill them.

24 bite-sized red potatoes

Lemon wedges (optional)

Microwave the potatoes on high for 3 minutes, or until barely fork tender. Let the potatoes cool slightly (15 minutes). Prepare the marinade (recipe follows) in a zip-top plastic bag. Place the potatoes in the zip-top plastic bag with the marinade, squeeze most (but not all) air from the bag, and zip it closed. Kneed the bag to coat all potatoes with marinade and marinate at room temperature for 30 minutes to 2 hours, turning several times.

Prepare the grill for hot direct cooking. Place a grill-wok on a tray and pour the potatoes and marinade into the grill-wok. Cook directly over the fire, lid closed, for 10 to 12 minutes until tender. Turning with a spatula several times so as to not burn.

Marinade

3 tablespoons olive oil

2 cloves garlic, minced or pressed

2 teaspoons chopped fresh rosemary

1 teaspoon salt

pinch red pepper flakes

Coarse ground black pepper to taste

Combine all ingredients in a zip-top plastic bag and kneed to mix them.