Serves 6
10 minutes preparation time
approximately
20 minutes grilling time (depending on the size of the potatoes)
12-18 new potatoes
olive oil
sea salt
Turn the grill on and let it warm at medium heat for about 10 minutes.
Scrub the potatoes but leave the skins on. With a sharp knife, cut several parallel slits into each potato about half an inch deep and at least half way around. Put all of the potatoes in a large bowl and drizzle a generous amount of olive oil over them. Shake some sea salt over the top. Stir the potatoes with the olive oil and salt to coat them evenly.
Place the potatoes on the grill, reserving the bowl with any remaining olive oil. Grill the potatoes, turning them so that the skins brown evenly. They will be done when they are tender when you pierce them with a knife. The tiniest potatoes -- about the size of a grape -- took about 10 minutes. The largest -- about the size of a lime -- took about 25 minutes.
Remove the potatoes from the grill and toss them again in the bowl with the olive oil and salt. Serve just as they are or with chopped herbs or the accompaniment of your choice.