Step 1

Boil the water. Bring a large pot of water to a boil over high heat. Heat an outdoor grill to medium-high, direct heat (about 400ºF). Meanwhile, cut the potatoes.

Step 2

Cut the potatoes. Scrub 2 pounds russet potatoes. If using medium potatoes, cut each one lengthwise to form 4 wedges. If using large potatoes, cut each one lengthwise into 6 wedges.

Step 3

Simmer the potatoes until tender. Add 2 tablespoons of the kosher salt and the potatoes to the boiling water and return to a boil. Reduce the heat to maintain a simmer and cook 8 to 10 minutes to par cook. The potatoes will not be cooked through yet.

Step 4

Drain the potatoes. Drain the potatoes in a colander.

Step 5

Season the potatoes. When cool enough to handle, place the potato wedges on a rimmed baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with the remaining 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and a few grinds of black pepper. Use your hands to toss and thoroughly coat the potatoes.

Step 6

Grill the potatoes. When the grill is ready, scrub the grates clean if needed. Oil the grates with a paper towel dipped in olive oil. Place the potato wedges cut-side down in a single layer on the grill grates, positioning them so they lie across the grates. Reserve the baking sheet. Cover and grill until golden brown and grill marks form on the bottom, 5 to 7 minutes. Flip the potatoes, cover, and grill until browned and tender, about 5 minutes more.

Step 7

Serve the potatoes. Transfer the potatoes back to the baking sheet. Toss with the oil and seasonings left on the baking sheet. Serve immediately.