1-First Step: Wash and boil the potatoes

Place the 2 pounds of small yellow or red potatoes in a large pot. Cover them with cold water by 1 inch, then add 1 teaspoon of the salt. Bring the pot to a boil over medium-high heat. Once boiling, cook the potatoes until they are fork-tender, about 8 to 15 minutes depending on their size.

Par-boiling is a smart move here. It helps the potatoes cook evenly on the grill and keeps the outside from burning before the center is done. This is especially helpful if your potatoes are a little bigger or if your grill runs hot.

2-Second Step: Drain and cut the potatoes

Drain the potatoes well in a colander. Let them sit for a minute so the steam can escape, then cut each one in half. If you want a slightly flatter surface for more browning, slice them lengthwise.

At this point, the potatoes should be just tender, not falling apart. That texture gives you the best grilled finish later.

3-Third Step: Preheat the grill

Preheat your grill to medium heat. If you are using the grates directly, brush or spray them with avocado oil or cooking spray so the potatoes do not stick. If you are making foil packet potatoes, set out a sheet of heavy-duty foil and lightly grease it.

Medium heat is important because it lets the potatoes get golden and charred without burning too fast. For a reliable side dish, steady heat is better than very high heat.

4-Fourth Step: Season the potatoes

In a large bowl, toss the cut potatoes with the 2 tablespoons of extra-virgin olive oil, garlic powder, onion powder, smoked paprika, the remaining 1 teaspoon salt, and black pepper to taste. Mix gently so every piece gets coated.

This seasoning blend keeps the recipe simple but flavorful. Garlic and onion powder add savory depth, while smoked paprika gives that nice grilled taste even before the potatoes hit the heat.

5-Fifth Step: Grill cut side down

Place the potatoes cut side down on the grill. Cook them for 5 to 6 minutes so they can pick up grill marks and a little crispness. Then flip them and cook for another 5 minutes, or until they are tender and lightly charred.

If you are using a foil packet, close the packet loosely and place it over medium heat. Turn it once or twice during cooking so the potatoes heat evenly. The total time may vary a little depending on the size of the pieces and the heat of your grill.

6-Final Step: Finish with herbs and serve

Take the potatoes off the grill and taste them. Add a little more salt or pepper if needed. Finish with chopped fresh parsley, chives, or dill. Serve them hot with ketchup, aioli, or another dipping sauce you love.