Grilled Rosemary & Garlic New Potaotoes

Talk about being on such a serious high with all this nice weather that we've been having. Sleeping with the windows open, spending lots of time outside and mot importantly, cooking outside.

I am so excited about this side dish, it came out way better than I anticipated. Let's get these taters on the grill!

Pour 1/3 cup of extra virgin olive oil in a small sauce pan and add 1 teaspoon dried rosemary leaves and 1 teaspoon of minced garlic. Turn the burner on the lowest setting and forget about it. The garlic and rosemary will infuse the olive oil and talk about smell good!

Wash about 2 lbs. of new potatoes. Place in a large pot and completely cover with cold water. Place pot on stove and bring to a boil. Add a generous handful of salt and boil potatoes for about 15 minutes. You want to get them almost cooked. Drain the potatoes and when they are cool enough to handle cut them all in half.

Place the potatoes on the grill, cut side down and let them grill for about 8 to 10 minutes over a low flame.

Be vewry, vewry quiet, we're hunting wabbits! Scout loves to stalk and that's as aggressive as she gets.

Ladle a couple spoonfuls of the infused olive oil over the potatoes, season with salt and pepper and toss potatoes to evenly coat. Garnish with parsley and chow down!

Ok, here's a little lagnaippe (something extra: lan-yap) for you. This is what you do with the left over infused olive oil. Slice some french bread real thin, dip one side of the bread in the oil and toast the bread under the broiler or use it to make your favorite vinaigrette.