In a large pot, boil sliced potatoes until fork tender (about 10 minutes). This can be done on a range top or Blackstone griddle.

Transfer potatoes from water into a large bowl. Add olive oil, black pepper, garlic powder, rosemary, and salt. Toss until potatoes are evenly coated.

Heat your griddle to high heat and coat with a very thin layer of olive oil or butter.

Add potatoes to griddle and cook approximately 5-6 minutes each side or until crispy, light brown crust coats the outside of the potato slices.

Remove from heat and serve.