Grilled Potatoes #1 (with a little precooking)

Wash and cut the potatoes. I like to cut red- and yellow-skinned potatoes into 3/8-inch slices, as they par-cook a little more evenly, but wedges or quarters certainly work too. For Idaho "fries," cut small Idahoes into six wedges, lengthwise. Cover the potatoes with cold water and 1 Tbs. salt per pound of potatoes in a saucepan. Bring to a boil, lower to a gentle simmer (you don't want them to break up), and cook until they're almost but not quite fully cooked, 4 to 6 min. The potatoes will still be a little hard in the center, but the outer edges will look opaque. Drain in a large colander and rinse with cold water until they're cool; handle them gently. Spread them out on clean dishtowels and let them sit at room temperature (for up to an hour) until you're ready to grill them.

Light a charcoal grill and allow the fire to reach a medium-hot temperature (the top of the coals should be 5 to 6 inches from the grill grate, and you'll be able to hold your hand over the fire for no more than 3 to 4 seconds when it's medium hot). Alternatively, heat the entire surface of a gas grill until it reaches medium hot. Toss the potato pieces with the desired seasoning, making sure that all the pieces are coated well. Put the potatoes, cut side down, on the grill grate in one layer, directly over the coals. Cook for 3 to 6 min. or just until deep golden brown and crisp. With tongs, turn the pieces over (to the other side, if you're using slices, to the other cut side if you're using wedges, and to the skin side if you're using halves). Cook until that side is deep golden brown and crisp, another 3 to 6 min. Remove and serve immediately.