Cover the potatoes with cold water and cook for about 15 minutes or until they can be pierced with a knife tip, but are still very firm.
Cut each potato in half.
Brush each half with olive oil and season with salt and pepper.
Grill, turning several times, brushing with more oil as needed until brown and tender.
Place into a bowl and toss with the parsley.
Taste and correct seasoning.
Serves 6 to 8.