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1. |
Scrub (but don't peel) the red potatoes. Poke with a fork a few times.
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| 2. |
Microwave on high for 3-5 minutes.
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| 3. |
Cut in half lengthwise.
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| 4. |
Drizzle with rosemary olive oil. Salt to taste if desired.
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| 5. |
Grill (or broil) over medium heat until a golden crust develops on the cut side.
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| 6. |
Turn over and grill for the same amount of time on the skin side.
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| 7. |
Place onto a pre-heated serving platter and drizzle on more rosemary olive oil at the table.
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