If using wooden skewers, soak 7-8 skewers in water for about 30 minutes before grilling.

Bring a large pot of water to a rolling boil. Add potatoes and cook for 4-5 minutes, or until just the outer portion of the potatoes can be pierced with a fork. (Note: The goal is not to cook the potatoes entirely at this stage, but rather to start the cooking process.)

Transfer potatoes into large bowl and let cool.

Meanwhile, place 2 Tbsp of olive oil, minced garlic, rosemary, salt and pepper in a small skillet. Place over medium heat and cook, stirring occasionally, for 2-3 minutes. Remove pan from heat and set aside.

Preheat grill to high heat.

Slice each potato in half. (Note: If potatoes are larger in size, then you may need to quarter them.)

Skewer potatoes and brush with remaining 1 Tbsp of olive oil.

Turn burners on one half of grill off. (Note: If using charcoal, just push lit charcoal to one side of grill.)

Brush grill grates with vegetable oil and place skewered potatoes cut-side down over the lit burners. Grill potatoes for 2-3 minutes, flip and grill for 2-3 more minutes.

Transfer potatoes to the unlit side of the grill. Close lid and allow potatoes to cook for 5-6 more minutes, or until they can be easily pierced with a fork.

Remove potatoes from grill and brush with the garlic and rosemary olive oil mixture.

{Optional} Garnish with fresh chives before serving.