Grilled Smashed Potatoes

Ingredients

• 16 small potatoes, mix variety of red, white, and/or purple skinned
• 2 tablespoons olive oil
• 2 tablespoons roughly chopped fresh rosemary leaves, divided
• Kosher salt
• Freshly ground black pepper
• Type of fire: direct
• Grill heat: high

Directions

1. Give the potatoes a good scrub, then put them in a medium saucepan. Pour in cold water until the potatoes are fully submerged. Set the pan over medium-high heat and bring it to a boil, stir in 1 tablespoon kosher salt, then lower the heat so the water simmers. Cook until a paring knife slips into the middle of a potato without resistance, about 20 minutes. Drain the potatoes, then leave them until you can handle them comfortably.
2. Arrange the potatoes on a baking sheet. Using your palm, press each one gently until it cracks open without falling into pieces. Brush the potatoes with olive oil, then season to taste with salt, pepper, and half of the rosemary. Turn the potatoes over, then oil and season the other side.
3. Light 1 chimney full of charcoal. When every coal is lit and coated with gray ash, empty the chimney and spread the coals evenly across the whole coal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Scrape the grilling grate clean and oil it. Set the potatoes on the grill and cook until they are lightly browned and crisp, about 5 minutes per side. Transfer the potatoes to a platter, scatter on the remaining rosemary to taste, and serve immediately.