Preparation

• Halve or quarter the baby potatoes into 1-inch pieces, keeping them roughly uniform in size for even cooking. In a large bowl, combine the olive oil, sea salt, garlic powder, dried oregano, dried thyme, smoked paprika, black pepper, and red pepper flakes. Add the cut potatoes to the bowl and toss thoroughly until every piece is evenly coated with the oil and spice mixture. I like to let them sit for 5 minutes while the grill heats—this helps the seasonings adhere better to the potatoes.
• Preheat your grill to medium-high heat (around 400°F if using a gas grill). Allow it to heat for at least 5-10 minutes so the grates are hot enough to create good char marks on the potatoes. A well-heated grill is key to developing that delicious caramelized crust.
• Spread the seasoned potatoes from Step 1 in a single layer directly on the grill grates, cut-side down. Close the lid and cook for 10 minutes without disturbing them—this allows the flat side to develop a golden-brown crust. After 10 minutes, use tongs to turn the potatoes over and cook for another 10 minutes with the lid closed until they're tender inside and golden on all sides. I find that keeping the lid closed traps heat and cooks them more evenly.
• Transfer the grilled potatoes to a serving bowl or platter. Drizzle with fresh lemon juice and toss gently to combine. Garnish generously with chopped fresh parsley for brightness and a fresh herb element.