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Prep the potatoes: Put the sliced potatoes in a medium, microwave safe bowl. Toss the sliced potatoes with the salt, pepper and oil until evenly coated. Cover the bowl with plastic wrap, and microwave on high for 5 minutes. (You want the potatoes to be just starting to cook through - too soft and they'll disintegrate).
Start the rotisserie main course: Pick a rotisserie recipe, and get it started. (Some suggestions are here, here and here.) The key piece is the foil pan that catches the drippings under your main course - that's where the potatoes are going.
Cook the potatoes: Once you have the main course started, put the potatoes in the pan underneath it. You don't want to crowd the pan - the potatoes will steam instead of cooking. Cook with the grill lid closed, tossing the potatoes in the pan every 15 minutes or so until they're well browned, usually 30 to 45 minutes. (I shake the pan with my grill tongs, then rearrange the really brown pieces and the undercooked pieces as necessary. Be careful - don't puncture the pan, or you'll have dripping fat everywhere in your grill!)
Serve: Remove the potatoes to a platter, and serve with the main course.