Grilled Very Herby Potatoes

This recipe sort of reminds me of french fries-white potatoes and oil, but baby reds from the farmers market have to be utilized once in a while.  I wouldn't call this recipe healthy, but these potatoes do taste pretty good and are nice to make outside on a hot day.
I looked up grilled potatoes on Food Network to find a method of grilling potatoes since I've never done it before, and this is a combination of methods, so thank you Food Network chefs!
On Cooking and Ingredients

Grilled Very Herby Potatoes
Serves 6 as a side dish

4 cups baby reds, cut into pieces that are no more than 3/4 inch thick at the thickest part
1/3 cup garlic infused olive oil
6 T fresh herbs, I used 2 T parsley, 2 T dill, 2 T chives
1-2 T canola or other high heat organic oil
salt, pepper

In a large pot, add the potatoes and just enough water to cover them.  Cover the pot, turn the heat on high and bring it to a boil.  After one minute of boiling, drain the potatoes and add to a large bowl.  Toss with 1-2 T of canola oil, salt, and pepper.

Place the potatoes on a grill heated to medium and cover.  Grill until the potatoes are browned and then flip.  My little grill took about 10 minutes on each side. 

While the potatoes are grilling, mix the garlic infused olive oil and herbs in a small bowl.

Remove the potatoes from the grill and drizzle them with the herbed oil and toss.