Working with a black iron skillet (very grill-proof) I first lined the pan with foil for easy clean-up. I wanted to be sure the potatoes had direct surface exposure to the heat, so I placed them cut side down in the center of the pan. Drizzled them with olive oil, with a generous sprinkle of kosher salt. Then, nestled around the potatoes went the remaining vegetables of peppers, onions and garlic, each cut into pieces. I gave all another sprinkle of salt and a dash of McCormick's Grill Seasoning for extra zip, with the fresh rosemary placed on top of the potatoes. The iron skillet went onto the preheated hot grill, temperature around 425-450 degrees. I cooked the mix of potatoes and vegetable untouched for about 40 minutes. No stirring, no concern for too much color. Once the potatoes were cooked through, browned and tender, I removed the pan from the grill. And only then did I stir to combine.
The potatoes and vegetables roasted beautifully and were perfect with burgers. Just what my craving was seeking.