We own a small breakfast/lunch restaurant open 7 AM to 2 PM. Our current breakfast potato is your typical red bliss, skin on, par boiled, then baked, then left on a 340 degree flat top grill for up to 2-3 hours per batch. Seasoning is paprika, garlic and onion powder, salt and black pepper. The sheet pans are sprayed with pan spray before they hit the oven. The crisp up minimally while on the grill. And that's that. A rather non-decript potato neither good or bad IMO. I can't add to it as we do an "ultimate potato" as an upcharge that includes peppers, onions, mushrooms and hollandaise. But I'd love to hear of a better version that will stand up to elongated grill time.