4 med. potatoes, unpared
1/2 c. bottled Italian dressing

Scrub potatoes; cook in skins just until tender, about 30 minutes. While hot, cut unpeeled potatoes diagonally into 1/2 inch thick slices. Place enough dressing to cover bottom of a shallow glass dish. Place potatoes in dish; pour remaining dressing over hot slices. Let stand 1 hour, turning slices once. Remove potatoes from dressing; place on grill. Grill 8-10 minutes on each side until golden brown. Season with salt and pepper to taste.