1-First Step: Wash, boil, and soften the potatoes Start by placing the 2 pounds of small yellow or red potatoes in a large pot. Cover them with cold water by about 1 inch, then add 1 teaspoon of the salt. Bring the water to a boil, then reduce the heat and simmer for 8 to 15 minutes. You want the potatoes fork-tender, not falling apart. This par-boiling step is what helps the potatoes cook evenly on the grill and keeps the outside from burning before the inside is done. Once the potatoes are tender, drain them well. Let them cool just enough to handle, then cut them in half. If your potatoes are very small, you can leave a few whole, but halving them gives you more surface area for that nice grilled finish.

2-Second Step: Season the potatoes Preheat your grill or grill pan to medium heat while you season the potatoes. In a large bowl, add the potatoes, 2 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, the 1/2 teaspoon smoked paprika if you are using it, the remaining 1 teaspoon salt, and several grinds of pepper. Toss everything gently until the potatoes are evenly coated. You want each piece to pick up enough seasoning to taste good on its own. If you like a bolder flavor, you can add a little more pepper or extra herbs after grilling. For a lighter style, keep the seasoning simple and let the natural potato flavor shine through.

3-Third Step: Prepare the grill Brush or spray the grill grates with avocado oil or cooking spray. This helps stop sticking and gives you better grill marks. If you are worried about cleanup, you can also use the foil packet method, which is a popular way to make foil packet grilled potatoes recipe style sides for picnics or camping. Still, grilling directly on the grates gives you crispier skins and a deeper smoky taste. Set the heat to medium so the potatoes cook through without scorching too fast. Grill heat can vary, so keep an eye on the first batch and adjust if needed. If your grill runs hot, move the potatoes to a cooler spot for the second side of cooking.

4-Fourth Step: Grill cut side down first Place the potatoes cut side down on the prepared grill. Let them cook for 5 to 6 minutes, or until char marks form and the bottoms look nicely browned. Try not to move them too soon. Giving them time to sit on the grill helps build that lovely crust. After the first side is nicely marked, flip the potatoes and cook for about 5 more minutes. At this stage, they should become tender all the way through and pick up more smoky flavor. If your potato pieces are larger, they may need a little extra time. Smaller pieces may finish faster, so use a fork to check tenderness.

5-Final Step: Finish and serve Once the potatoes are tender and well-charred, remove them from the grill. Taste and add a final pinch of salt or extra pepper if needed. Sprinkle with chopped fresh herbs like parsley, chives, or dill for a fresh finish. Serve them hot with your favorite main dish or a dipping sauce. These are fantastic with ketchup, tzatziki sauce, or cilantro-lime dressing. If you want to make them part of a bigger spread, they also pair nicely with grilled chicken, burgers, fish, or a simple salad. That is why this grilled potato recipe works so well for both weeknight dinners and backyard cookouts.