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Par-cook the potatoes: In a microwave-safe bowl, toss the potatoes with the salt and olive oil. Cover the bowl with plastic wrap and microwave the potatoes until they start to soften, about 8 minutes. Or, bring a pot of salted water to a boil, add the potatoes, and simmer until just cooked through and easily pierced with a paring knife, about 15 minutes. Drain the potatoes and toss with the olive oil.
Start the roast: Prepare the grill for indirect, high heat (450° to 550°F) and preheat it for 10-15 minutes. Start grill roasting the meat over indirect, high heat, with a drip pan under the roast.
Cook the potatoes in the drip pan: When the main dish has about 45 minutes left to cook, put your grill gloves on and carefully pour the potatoes into the drip pan, then spread them into an even layer. Cook the potatoes, stirring and flipping after 15 minutes, until the potatoes are well browned and crispy. Watch the potatoes at the edges, right next to the heat, and stir them into the middle of the pan if they start to brown too much.
Serve: Remove the drip pan from the grill. Be careful - the pan will be hot. Remove the potatoes from the pan with a slotted spoon, letting excess fat drip back into the pan. Taste the potatoes for seasoning and add salt and pepper if necessary.