Wash the potatoes and then slice them lengthwise into 1/4-3/8 inch slices.
Toss the slices in olive oil. Then season with salt, pepper, garlic, parsley and thyme. Make sure to coat each side evenly. I did this in two steps. Season one side, wait 10 minutes and then season the other side. This will allow the seasoning to stick to the potatoes.
Preheat the grill. Setup the grill for both direct and indirect heat.
Once the coals are ready or your gas grill is pre-heated, place the potatoes directly over the heat.
Cook for 5-8 minutes or until the potatoes get a nice golden brown with grill marks.
Flip the potatoes and then cook for another 5-8 minutes or until the other side is a golden brown.
Slide the potatoes over to the indirect side of the grill and let them chill why you cook your main entree. If you are only cooking the potatoes cook them over indirect heat for at least 10 minutes to make sure they are light and fluffy on the inside.
Plate and serve.