Adapted from

You can use any type of potato for this recipe.  I adapted this notion very easily to both small and larger potatoes- if they are larger you will want to microwave them a bit longer.  For smaller potatoes I cook them in a cast iron pan that I put on the grill- they are always delicious!  You could also add some fresh herbs to the bag- rosemary, thyme or oregano are excellent- or your favorite herb mixture.

6 red potatoes (or more depending on the size)
2 tablespoons olive oil
1/2 teaspoon crushed garlic or more to taste
1/8 teaspoon salt or more to taste
Fresh herbs- optional

Preheat grill to medium-high.

Scrub the potatoes but do not peel them.  Place the potatoes in the microwave oven and cook on high for 4 minutes or so, until slightly soft. Let the potatoes cool for a few minutes, then cut in half. Place the potatoes in a plastic bag and drizzle with the olive oil and garlic, then sprinkle with the salt. Twist the bag to seal, allowing some of the air to remain in the bag. Toss gently to coat the potatoes evenly.

Remove the potatoes from the bag, place on the grill for 5 minutes. Turn the potatoes and continue to grill for 5 more minutes. Turn the potatoes again and grill for about 5 additional minutes on each side, until the potatoes are fork-tender and lightly browned.  The timing is approximate, again depending on the size of your potatoes!