Grilled Lemon-Herb Potatoes

1. Clean the potatoes and slice into thick rounds (about 3/4 inch).
2. Parboil the potato slices in a pot of salted water for about 10 minutes, until slightly tender but not done. If you cook the potatoes too long, the potatoes will fall apart too easily.
3. Meanwhile, stir together oil, herbs, salt and pepper, and garlic in a large mixing bowl. Drain potatoes when done, add to the bowl, and toss to coat.
4. Grill potatoes over direct, medium-high heat, allowing excess oil to drip back into the bowl first. Cover and allow to cook for 2 minutes, flip, and cook 2 minutes more.
5. When potatoes are browned and crisp, return to the bowl and toss again with the herb oil. Squeeze lemon juice over, salt if necessary, and serve.

Note: to simplify this recipe, toss potato slices in olive oil, salt, and pepper, omitting lemon and herbs.