Appears in Cook's Illustrated July/August 2008
How could our recipe for grilled potatoes be improved? With oregano, garlic, infused oil, and a new technique.
For potent garlic flavor in our grilled potato recipe, without bitterness or charring, we needed to introduce the potatoes to the garlic-oil mixture not once, but three times. So in our final grilled potato recipe we brushed on the garlic m...