Grilled Potatoes with Oregano and Lemon on a Gas Grill

Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Scrape grate clean with grill brush; dip wad of paper towels in vegetable oil and holding wad with tongs, wipe cooking grate. Leave primary burner on high and reduce other burner(s) to medium.

Meanwhile, heat olive oil, garlic, 2 tablespoons oregano, 2 teaspoons lemon zest, and 1/2 teaspoon salt in small skillet over medium heat until sizzling, about 2 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl; press on solids. Measure 1 tablespoon solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.

Place skewered potatoes in single layer on large microwave-safe plate and poke each potato several times with skewer. Brush with 1 tablespoon strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoon strained oil. Brush with remaining tablespoon strained oil; season with salt and pepper to taste.

Place potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of grill; continue to cook with lid down until paring knife slips in and out of potatoes easily, 5 to 8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved oregano-oil mixture. Add remaining 2 teaspoons oregano and 1 teaspoon lemon zest; toss until thoroughly coated. Serve immediately with lemon wedges.