Recipe:

1 kg baby potatoes or triplets
20 g potato seasoning from cookandgrill
20 g Magna Frauensalz from cookandgrill
60 ml olive oil 100 g black pitted olives (Kalamatas)
40 g sun-dried tomatoes Fresh herbs - whatever the herb garden has

Preparation:

Heat the grill to 160°C, prepare the grill pan for indirect grilling. Halve the potatoes, mix with the olive oil and spread on the grill pan.
When the potatoes are done (about 45 minutes) add the kalamatas, tomatoes and herbs.

TIP: for that extra pep - some Szechuan pepper from Bad Goisern