Grilled Potatoes with Lemon, Garlic, and Herbs

I've grilled potatoes before but it was in my grilling basket. Putting them on a skewer is ingenious and of course came from Cooks Illustrated.  This recipe is adapted from their Grilled Potatoes with Oregano and Lemon.  I don't usually make too much of a fuss over our side dishes. It's usually some form of cooked vegetable, with butter or olive oil and salt and pepper, that graces our table.  This is pretty much just dressing up my go to with a little garlic and herbs and it makes for a huge win; and a good change.

Grilled Potatoes with Lemon, Garlic, and Herbs

Serves 4

Ingredients

4 medium potatoes
1/4 cup olive oil
2 cloves garlic, finely minced
1/2 tablespoon finely chopped fresh rosemary
1/2 tablespoon finely chopped fresh thyme
Zest of one lemon, divided
Salt and pepper

Directions

In a small skillet, heat oil, garlic, herbs and a pinch of salt over medium heat.
Stir and cook until garlic is just barley light golden brown. Remove from heat.
Chop the potatoes to equal sizes.  I cut each potato into 8 equal pieces.
Microwave 2 minutes, stir, and then again, 2 minutes more.  The par-cooked potatoes skewer much easier. If they are still too hard, microwave 2 more minutes.
Heat grill on high to 400 degrees.
Skewer potatoes and lay them on a plate or cookie sheet.
Brush potatoes with some of the infused oil.*I try to avoid putting the larger pieces of garlic onto the potatoes.*
Turn burners to medium heat.
Lay potatoes onto grill and cook about 3-4 minutes and flip when grill marks show up.
Cook until tender.  If they are not done after about 8 minutes you may want to turn your burners down to low to avoid over charring.
Remove from the grill and coat once more with the infused oil.  Add a pinch more of lemon zest.
Salt and pepper to taste.