Preheat your grill to high heat, targeting 450-500°F for optimal charring. Position grates 4-5 inches from the heat source. Allow the grill to reach full temperature for 10 minutes before cooking begins. This ensures immediate searing when potatoes make contact with the grate.

Scrub the russet potatoes under cold running water to remove all surface dirt. Cut each potato lengthwise into 6-8 wedges, keeping the skin intact for structural integrity. Pat wedges completely dry with paper towels—moisture prevents proper charring and creates steam instead of char marks.

Combine olive oil, garlic powder, paprika, black pepper, sea salt, dried rosemary, thyme, and cayenne pepper in a large bowl. Toss the potato wedges thoroughly in this mixture, ensuring every surface receives full coating. The charred grilled potato wedges recipe depends on even seasoning distribution for consistent flavor development across all pieces.

Arrange wedges directly on hot grill grates with cut-side down, working in batches if necessary. Do not move them for 5-6 minutes—this stationary time creates those restaurant-quality char marks. The starch naturally caramelizes during this window, developing deep golden-brown coloring that signals readiness for flipping.

Flip wedges carefully using tongs and grill the skin side for 3-4 minutes until the skin becomes crispy and charred. Press gently with tongs occasionally to ensure even contact with the grate. Remove wedges to a clean platter when a fork easily pierces the flesh.

While still hot, drizzle the charred grilled potatoes with balsamic vinegar and fresh lemon zest. Garnish with freshly chopped parsley for color and brightness. Serve immediately while the exterior maintains its crispness.