Preheat grill to medium-high and brush the grates of the grill with oil.
Slice your potatoes into ¼-inch rounds, using a sharp knife or a mandolin. Drizzle with oil and salt and toss with together.
Place the seasoned potato slices onto the heated grill carefully in one layer and cover the grill. Grill on the first side for 5-7 minutes. Carefully flip slices over and grill for another 5 minutes per side, or until tender.
Potatoes: While russet potatoes are best for this recipe, you can use red potatoes or Yukon Gold if desired. Be sure to evenly and thinly slice your potatoes to cook in the allotted time.Seasoning: If you do not have seasoned salt, season potatoes with 1 teaspoon kosher salt, and ¼ teaspoon each of garlic powder, onion powder, and paprika. Alternatively, you can use any 2 teaspoons of any seasoning blend you like. Leftovers: Store leftover cooled potato rounds in an airtight container for up to 5 days. Reheat under a broiler for 2-3 minutes per side or until warm and crispy.