Instructions:
- Prep the Potatoes: Scrub potatoes thoroughly. Cut into uniform 1 to 1.5-inch wedges. Do not peel if using thin-skinned varieties.
- Par-Boil: Place potatoes in a large pot, cover generously with cold, salted water. Bring to a rolling boil. Cook until potatoes are just tender when pierced with a fork (about 10–15 minutes). They must not be fully cooked.
- Drain & Rough Up: Immediately drain the potatoes well. Place them back in the empty hot pot, cover, and gently shake the pot once or twice to create a rough, starchy exterior. Let steam dry for 5 minutes.
- Make the Marinade: Whisk together olive oil, minced garlic, rosemary, smoked paprika, salt, pepper, and lemon juice in a bowl.
- Marinate: Pour the marinade over the warm, roughed-up potatoes. Gently toss until every wedge is coated.
- Preheat Grill: Preheat your grill to medium-high heat (around 375°F to 425°F / 190°C to 220°C). Ensure grates are clean and lightly oiled.
- Grill Time: Place the wedges directly on the oiled grates. Grill for 15–20 minutes, turning every 4–5 minutes, until deeply golden brown and exhibiting distinct char marks.
- Serve: Remove from the grill and serve immediately while hot.