Instructions:
- Wash and cut potatoes into roughly uniform, bite-sized pieces.
- Place potatoes in a large saucepan, cover with cold, salted water (1 Tbsp salt). Bring to a boil, then simmer until just fork-tender (about 8–10 minutes). Do not overcook.
- Drain the potatoes thoroughly. Return them to the empty hot pan and gently shake them to slightly rough up the edges. Let them steam dry for 5 minutes.
- While potatoes steam, whisk together olive oil, rosemary, garlic, smoked paprika, oregano, pepper, and salt in a large mixing bowl to create the marinade.
- Add the warm, dried potatoes to the marinade. Toss gently to coat completely. Let rest for at least 10 minutes.
- Preheat your grill to medium-high heat (about 400–450°F / 200–230°C). Ensure the grates are clean and oiled.
- Transfer the marinated potatoes directly onto the grill grates (a grill basket is recommended). Grill for 15–25 minutes total, turning every 4–5 minutes, until deep golden brown, charred in spots, and fully cooked through.
- Remove from the heat. Transfer back to the bowl, drizzle immediately with fresh lemon juice, taste, and adjust salt if necessary. Serve hot.