Ingredient

• 2 pounds small yellow or red potatoes
• 2 teaspoons sea salt
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika, optional
• Freshly ground black pepper
• Avocado oil or cooking spray, for the grill
• Chopped fresh herbs, such as parsley, chives, and/or dill, optional, for garnish

Direction

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Stir in 1 teaspoon of the salt.
2. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 8 to 15 minutes, or until fork-tender (the potatoes will finish cooking on the grill). Drain the potatoes. When cool enough to handle, cut in half.
3. Preheat a grill or grill pan to medium heat.
4. In a large bowl, toss the potatoes with the olive oil, garlic powder, onion powder, smoked paprika, if using, the remaining 1 teaspoon salt, and several grinds of pepper.
5. Brush or spray the grill grates with avocado oil. Grill the potatoes cut side down for 5 to 6 minutes, or until char marks form. Flip and cook for 5 more minutes, or until the potatoes are tender and well-charred. The time will depend on the size of the potatoes.