2 large russet potatoes
1/4 C. olive oil
2 Tbs. paprika
1 Tbs. kosher salt
1 tsp. pepper
1/4 tsp. cayenne pepper
2-3 spring rosemary, chopped (optional)

Slice potatoes with a knife or mandoline about 1/4-inch thick. Soak in cold water for about 20 minutes. Drain potatoes and pat dry.
In a separate bowl, combine spices. Drizzle potatoes with olive oil and sprinkle spice mix over. Mix with hands or tongs until each potato slice is fully covered and has a reddish color from the paprika.
Place on the grill in a single layer for about 405 minutes on each side, depending on your grill and the thickness of the potatoes.
Serve with garlic sauce, ketchup or on their own.