2 to 3 large potatoes
3 tablespoons extra virgin olive oil
2 cloves minced garlic
2 tablespoons chopped dill
1 teaspoon fresh black pepper
Scrub the potatoes. Cut each one into 1/2" thick slices. Place in a pot with cold salted water to cover and bring to a boil over high heat. Cook the potatoes until just tender, 4 to 6 minutes. Drain the potatoes in a colander, rinse under cold water then drain again.
Blot the potatoes dry with a paper towel and place in a bowl. Toss the potatoes with the olive oil. Add the garlic, dill and pepper. Taste for seasoning, adding more pepper and lots of salt then toss again.
Preheat the grill to medium high, direct.
Lay the potato slices on the oiled grate. Grill the potatoes until nicely browned on both sides. They should be crisp on the outside and tender inside, 4 to 6 minutes per side.