Instructions: Make tray from heavy-duty aluminum foil by folding foil over for double strength and folding up sides; oil tray.

Cut potatoes into pieces no larger than 1 1/2 inches. Combine potatoes, garlic cloves, 1 tablespoon oil, and 1/4 teaspoon salt in medium-size bowl; toss until potatoes are well coated. Spoon potato mixture into foil tray, keeping potatoes in single layer. Top with rosemary sprigs.

Grill potatoes 5 inches above medium-hot coals in covered barbecue, turning occasionally, for 25 to 30 minutes or until tender and crisply browned.

Meanwhile, whisk together vinegar, mustard, remaining 1/4 teaspoon salt, and pepper in medium-size bowl. Gradually whisk in remaining 3 tablespoons oil. Discard woody rosemary stems from grilling tray. Squeeze grilled garlic cloves from stems into dressing in bowl. Mash slightly into dressing.

Add potatoes and green onion to dressing; toss gently to coat. Serve warm.

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