Start by bringing a large pot of salted water to a rolling boil. Cut your large Idaho or russet potatoes into wedges, then carefully add them to the boiling water. Allow them to cook for about 10 minutes, just until tender yet firm. Drain the potatoes and let them cool slightly.

While the potatoes are cooling, grab a large mixing bowl and whisk together the marinade ingredients: lemon zest, lemon juice, extra-virgin olive oil, chopped rosemary, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Ensure the mixture is well blended.

Preheat your grill to medium-high, aiming for a temperature of about 400°F. Once heated, lightly oil the grates with a paper towel dipped in cooking oil to prevent the potatoes from sticking.

Once your potato wedges have cooled enough to handle, add them to the bowl of herby lemon marinade. Toss the potatoes gently to ensure that all sides are well coated.

Carefully place the marinated potato wedges onto the preheated grill. Grill them for about 20 minutes, turning every 5 minutes for even cooking and golden, crispy edges.

Once the grilled potatoes are beautifully charred and crispy, remove them from the grill. Transfer them back to the bowl with the remaining marinade and toss gently with the chopped parsley.