Barbecued potato wedges

1 pound potatoes, young or Yukon Gold
¼ cup olive oil
5 cloves garlic, crushed, or to taste
one long branch fresh rosemary, chopped
coarse sea salt to taste
¼ cup cooking oil

Place olive oil in a bowl, along with garlic, rosemary, and salt. Depending on the size of the potatoes, they may be cut into wedges, sliced in half, or even left whole. Put potatoes into bowl and toss in dressing. Cover and let marinate.

In barbecue, place woodchips of your choice for smoking. Put cooking oil in pan and place on top grill to heat. When chips are smoking and oil is quite hot, carefully add potatoes and marinade to pan. Close barbecue and allow potatoes to roast. Stir often to prevent sticking. Cook until thoroughly brown and crisp on the outside.

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