1-First Step: Rinse 2 pounds small yellow or red potatoes. Place in a large pot, cover with cold water by 1 inch. Add 1 tsp salt. I always start cold for even cooking. Brings out natural flavors from the start.

2-Second Step: Bring to a boil over high heat, then simmer 8 to 15 minutes. Fork should pierce easily but not mushy. Timing depends on size, small ones take less. Drain in colander, let cool 10 minutes. Pat dry if needed. This parboil is key, folks! Prevents burning outside while inside stays raw.

3-Third Step: Halve cooled potatoes lengthwise. Exposes cut side for max char. Preheat grill to medium, about 400°F. Gas or charcoal works great. Clean grates well.

4-Fourth Step: In a big bowl, toss halves with 2 tbsp extra-virgin olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika if using, remaining 1 tsp salt, and black pepper to taste. Coat evenly. Hands work best here. Smells amazing already!

5-Fifth Step: Brush grates with avocado oil or spray. Prevents sticking magic. Place potatoes cut-side down directly on grates. No foil for crispier skins and smokier taste. Grill 5 to 6 minutes until char marks form. Deep golden, baby!

6-Sixth Step: Flip with tongs. Grill another 5 minutes until tender inside, charred outside. Peek inside for doneness. Total grill time short thanks to parboil. Adjust for bigger spuds, add a minute or two.

7-Final Step: Pull off heat. Taste and season more if needed. Sprinkle chopped parsley, chives, or dill. Serve hot with ketchup, aioli, or herby sauce. Pairs killer with grilled meats or salads. Leftovers? Tomorrow’s breakfast hash awaits!