These phenomenal grilled potatoes are supper delicious. After cooking on the grill, they have a nice smokey flavor which goes great with hamburgers, chicken, hot dogs, or whatever main dish you cook on the grill.
First cut potatoes into whatever shape you like. Larger wedges like illustrated here seem to work the best on the grill. I prefer to leave the skins on, by my family does not like the skins, so I usually peel them to avoid complaints.
Next place the potatoes into a pot and bring water to a boil. Boil for about two to three minutes.
Then drain and rinse the potatoes with cold water. Place them in a bowl and coat with olive oil, seasoned salt and pepper.
Lastly, place a sheet of tinfoil onto the grill and drizzle with a little olive oil. Hint: fold edges of foil up a little to keep the oil from drizzling into the flame and causing a flare up. Dump potatoes onto foil and grill on low to medium heat until a nice golden brown. Stir gently to avoid ripping the foil. Once they are brown, you may carefully move the foil to the top rack and begin cooking whatever else you had in mind. The potatoes will stay warm on the top rack and soak up the flavor of what you are cooking underneath them. When I did these, I cooked some hamburgers and the potatoes had a nice beefy flavor. They were incredible!
If you are a little uncertain of your skills with the tinfoil, a cookie sheet works just as good and will not rip when you try to move the potatoes.
First cut potatoes into whatever shape you like. Larger wedges like illustrated here seem to work the best on the grill. I prefer to leave the skins on, by my family does not like the skins, so I usually peel them to avoid complaints.
Next place the potatoes into a pot and bring water to a boil. Boil for about two to three minutes.
Then drain and rinse the potatoes with cold water. Place them in a bowl and coat with olive oil, seasoned salt and pepper. 
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