1-First Step: Par-boil the potatoes Place the 2 pounds of small yellow or red potatoes in a large pot and cover them with cold water by 1 inch. Add 1 teaspoon of the salt to the water. Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for 8 to 15 minutes. You want the potatoes to be fork-tender, not falling apart. This step is what makes the inside soft and creamy while helping the outside grill up nicely later. Par-boiling also takes away a lot of guesswork. If you skip this step, the outside can char before the center is cooked. That is especially important for small potatoes, since some pieces may cook faster than others if they go straight on the grill. Once they are tender, drain them well and let them cool enough to handle.

2-Second Step: Cut and season After the potatoes cool, cut each one in half. If you have a few larger pieces, cut them so the halves are about the same size. That helps them cook at the same pace on the grill. Put the cut potatoes in a large bowl and toss them with the 2 tablespoons of extra-virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika if you are using it, the remaining 1 teaspoon salt, and black pepper to taste. Mix gently so the potatoes stay intact. You want every cut side lightly coated, because that is the part that will make contact with the hot grill grates. The oil also helps prevent sticking and gives the potatoes those golden brown edges that make them so good.

3-Third Step: Preheat and oil the grill Preheat the grill to medium heat. A medium grill gives you enough heat for char marks without burning the seasoning too fast. Brush the grill grates with avocado oil or spray them with cooking spray so the potatoes release more easily. This is one of the most important parts of making grilled potatoes without frustration. Clean, oiled grates mean better grill marks and less sticking. If you are using charcoal, wait until the coals are hot and covered with gray ash. If you are using gas, let the grill fully preheat before placing the potatoes on it. Medium heat works best here because the potatoes need time to brown on the outside while staying soft in the middle.

4-Fourth Step: Grill cut-side down first Place the potatoes on the grates cut-side down. Let them cook for 5 to 6 minutes without moving them too much. This is the part that creates the best char marks and that classic grilled look. If the grill is hot enough, the potatoes should release more easily when they are ready to flip. After the first side develops good color, turn each piece over and grill for another 5 minutes. At this stage, they should be tender, lightly crisp, and nicely browned on both sides. If you want a little more char, let them go a minute or two longer, but keep an eye on them so the seasoning does not darken too much.

5-Final Step: Finish and serve Move the potatoes to a serving platter and taste one. Add a pinch more salt or black pepper if needed. Sprinkle with chopped fresh herbs such as parsley, chives, or dill. The fresh herbs brighten the flavor and give the potatoes a fresh, summery look. Serve these Grilled Potatoes right away while they are hot. They are excellent with ketchup, garlic aioli, or tzatziki on the side. They also work well alongside burgers, chicken, steak, fish, or any meal that needs a simple, satisfying potato side. Total time is about 40 minutes, including 15 minutes of prep and 25 minutes of cook time, and the recipe serves 6.