These sound really good and I am guessing they could be placed in foil packets and cooked on the grill as well as in the oven. They would get a good char on the grill. ;-)
1/4 C. olive oil
4-5 cloves garlic, smashed
1 tbsp. chopped fresh rosemary
2 lb. Yukon gold and/or red potatoes unpeeled, cut into large chunks
Salt and pepper to taste
Preheat oven to 450 degrees with rack in lower third. Bring a large pot of salted water to a boil.
Heat oil, garlic and rosemary on a large baking sheet on stovetop over medium low heat. Do not allow garlic to brown.
Boil potatoes in water for 1 minute. Using a slotted spoon, transfer potatoes to baking sheet on stovetop; stir to coat with oil.
Transfer potatoes to the oven on the lower rack and roast for 20 minutes. Carefully toss them with a spatula, then roast until cooked through, browned and crisp; 10 minutes more. Season with salt and pepper.
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