Start by bringing a large pot of salted water to a rolling boil. Add your Idaho or Russet potatoes and cook for about 10 minutes, just until they're tender but still firm. Drain the potatoes and let them cool slightly before slicing into wedges.

In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, onion powder, kosher salt, freshly ground black pepper, and freshly chopped rosemary.

Preheat your grill to medium-high heat, aiming for about 400°F. Oil the grates lightly.

Once the potatoes have cooled and are sliced into wedges, add them to the bowl containing your marinade and toss to coat evenly.

Place the marinated potato wedges on the preheated grill, ensuring they don’t overlap. Grill each side for about 7 to 10 minutes, flipping halfway through.

Once the potatoes are grilled, return them to the mixing bowl with the remaining marinade. Add in the freshly chopped parsley and gently toss.

Serve your Best Grilled Potatoes immediately for the best taste and texture.