Mu husband only likes potatoes that have a crispier texture to them, so I am always looking for new ways to do a potato (since I love them in any form). I consulted my mother, the head chef, and she recommended this method. My husband loved them and I couldn't agree more!
3 large baking potatoes
fresh thyme leaves
coarse salt and freshly ground pepper
3 cloves of garlic, minced
Cut potatoes lengthwise, into 1/4 inch slices. Place in a large pot and cover with cold water. Bring to a boil over high heat, and cook until just fork tender. Remove slices and place into a bowl of iced water. Allow to cool completely, remove from water and place on paper towels to dry.
Once dry, coat the potatoes in olive oil, salt and pepper, garlic and thyme. Grill over indirect heat for about 3-5 minutes on each side, or until lightly browned and crisp.