Steps:
- Mix oil and rosemary in a small bowl, set aside. Mix the next 6 ingreidents plus 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl, cover and refrigerate. Cook the potatoes until tender. Drizzle the rosemary oil over the potatoes-toss well. Put the potatoes on the grill-cut side down and cook turning frequently until tender and brown in spots, about 8 minutes. To serve, transfer the potatoes into a serving bowl and toss with the mayo mixture. Serve warm
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