Let skewers sit on the bricks for about ten minutes before cooking as this will allow any excess oil to drip off of the potatoes.
Wipe off any oil drippings from the foil before cooking to avoid smoking up the oven.
Place sheet pan with bricks and skewers into the oven.
Roast for 35-45 minutes or until potatoes are cooked through.
Remove cooked potatoes from skewers, sprinkle with salt and serve.
New Taste Thinking:
I had been working on a healthy garlic potato recipe for a while. The problem was the excessive amount of oil needed in order to get a little crispness on the potato. The day I saw my friends Bryan and Helen cooking potatoes on the grill it all came together. The beauty of this recipe is that the potatoes are covered with a very thin coat of oil, which is all that is needed. The crunchy cooked garlic and herb crust makes this a unique and wonderful dish.