Cut your potatoes into thick wedges—roughly one-quarter of each potato lengthwise. I cut thick because thin wedges burn before the inside cooks through, and I learned this the hard way at a dinner party when I rushed and sliced too thin. Aim for wedges at least half an inch thick at the widest point.

Bring a large pot of salted water to boil, then add the wedges and fresh rosemary and thyme sprigs. Parboil for 8–10 minutes until a fork pierces the flesh easily but the wedge still holds its shape. This step seems unnecessary until you taste the herb-infused interior—the flavoring happens here, beneath the surface where most cooks never think to season.

Drain thoroughly and transfer to a large bowl. Drizzle with olive oil, then sprinkle smoked paprika, sea salt, black pepper, garlic powder, and onion powder over everything. Toss gently but completely because uneven seasoning creates patches of bland potato that disappoint. I personally hold the bowl at a slight angle and use a wooden spoon to fold rather than shake.

Preheat your grill to medium-high heat (around 400°F). Oil the grates well because stunning grilled potato wedges summer recipe depends on preventing stick-to situations that ruin presentation. Wait until the grill surface feels almost too hot to hold your hand over—about 3–4 seconds before you need to pull away.

Place wedges skin-side down on the grates in a single layer without crowding. Let them sit undisturbed for 5–6 minutes until golden-brown marks develop. This is the patience moment where most people flip too early and erase the work the grill is doing. I've ruined countless batches by fidgeting, so I set a timer and step away.

Flip each wedge carefully using tongs, then grill the other side for another 5–6 minutes until both sides have charred edges. The skin should look almost charred—that's the signal the starch has converted to sugars, which is why it tastes almost sweet compared to boiled-only potato.

Transfer grilled wedges to a serving platter and sprinkle immediately with fresh lemon zest, Parmesan cheese, and chopped parsley. This three-part topping works because the heat from the still-warm potato melts the cheese slightly while the lemon zest adds brightness and the parsley adds visual contrast that photographs beautifully.