This is my favorite way to cook up a batch of potatoes this time of year. Dice up a couple Yukon or Red potatoes and toss into an iron skillet, ditto with a medium sized onion and a few cloves of garlic. Pour some olive oil (couple tablespoons?) over it all. To spice throw on a generous topping of fresh ground black pepper, a few pinches of salt, and then fresh or dried Rosemary. For dried Rosemary (tablespoon worth I guess) grind it a little in a mortar so it disperses nicely. Chop up fresh Rosemary into small bits.

Throw the whole works onto your outdoor grill. I put it out first, while the grill is warming up and we are waiting for wood chips to start smoking before cooking meat. I usually keep the pan over a low heat area (250-300 degrees), mostly because it will be out there for an hour or two. You can move them to higher heat if you are keeping an eye on it. They pretty much take care of themselves: stir once or twice after it's been cooking to get any crispy bits off the bottom.

p.s. if your skillet has a wooden handle (the one pictured does) unscrew it before putting in grill. ":^)