Boiled first to ensure tenderness all the way through, these spuds gain a smoky flavor and crackly roasted skin from a brief stint on the grill. If you have fresh rosemary left over from the Grilled Poussins with Lemon Herb Butter, strip off all but the top 1 inch of leaves and skewer the potatoes on the woody stems—it looks beautiful on the serving plate and gives the potatoes a lovely perfume.
Cooks' notes:
·Potatoes can be boiled 1 day ahead and chilled, covered. Bring to room temperature before grilling. ·If you aren't able to grill outdoors, potatoes can be broiled in a shallow baking pan 3 to 4 inches from heat, turning over once, until lightly browned, 2 to 3 minutes.
