Herb Grilled Potatoes

• 2 pounds small red potatoes, quartered
• 1/ 4 cup chopped herbs (parsley, chives, rosemary)
• 2 garlic cloves, minced
• 1/ 3 cup extra-virgin olive oil
• 1 lemon wedge

Preheat grill on medium-high heat. Cook potatoes in a large pot of salted boiling water 10 minutes (potatoes will not be cooked through). Stir together herbs, garlic and oil in a large bowl; season with salt and pepper. Drain potatoes and add to herb mixture, tossing to coat. Transfer potatoes to grill pan, and grill until tender; about 10-15 minutes. Return potatoes to herb oil, and toss again. Squeeze lemon wedge over potatoes and season with salt and pepper.  For indoor use: Place basket on a cookie sheet and bake at 400 degrees F for 30-40 minutes, GRILL ‘N SHAKE basket until tender.