Method

Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly.  For a gas grill, turn to medium.

Oil a grill basket and arrange the potatoes in it with a rosemary sprig on top of each half.  Lock the basket and spray or brush the potatoes and rosemary with the olive oil, then season with salt and pepper.

Grill the potatoes over direct heat, turning frequently, for 20 to 30 minutes, depending upon thickness of potatoes, until a knife inserted in the thickest part of a potato goes in easily.  Remove the rosemary and serve.

Serves: 4

"Note: To add a kiss of smoke to the already grilled potatoes, make an indirect fire by pushing coals to one side in a charcoal grill or turning one burner off on a gas grill.  Transfer the grill basket to the cooler side, sprinkle a handful of water-soaked wood chips on the coals or place a metal container containing 1 cup of dry wood chips close to a burner on a gas grill, and close the lid for 15 minutes." Ardie Davis

"You can also herb grill by placing fresh woody herb branches (rosemary, thyme, or lavender) directly on the hot coals in a charcoal grill or in a metal container near a burner on a gas grill.  To substitute sweet potatoes or winter squash, par-cook the vegetables first in the microwave until about half done, then finish on the grill." Ardie Davis

Reprinted with permission from ©Ardie A. Davis, 25 Essentials Techniques for Grilling, by Ardie A. Davis, published by Harvard Common Press  

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