Soak the wooden skewers in water for at least 30 minutes to prevent burning on the grill.

Prick each potato chunk with a fork and place them in a microwave-safe bowl. Microwave on high for 5-8 minutes until just tender.

In a large mixing bowl, combine the warm, par-cooked potatoes with unsalted butter, garlic powder, salt, black pepper, and smoked paprika. Toss gently to coat.

Preheat your grill to 400°F, ensuring your grill grates are well-oiled.

Thread the seasoned potato chunks onto the soaked skewers, leaving space between each piece.

Place the skewers on the preheated grill and cook for 3-4 minutes per side without flipping too early.

Mix the sour cream with the sliced green onions, chopped parsley, and finely chopped chives.

Once golden and crispy, remove the skewers from the grill, top with the herbed sour cream dip, and garnish with reserved herbs.