Start by rinsing the baby red potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel as moisture can hinder crispiness. Slice each potato into ½-inch thick rounds to ensure even cooking.

In a mixing bowl, combine the dried rosemary, garlic powder, kosher salt, ground black pepper, and dried oregano. Use a whisk or spoon to blend the spices evenly.

Drizzle the sliced potatoes with extra-virgin olive oil in a large bowl, ensuring each slice is lightly coated. Sprinkle the mixed seasoning over the potatoes and toss well until every piece is covered.

Fire up your grill to medium-high heat, aiming for 375°F to 400°F. Preheating is crucial for achieving that delicious char.

Using heavy-duty aluminum foil, cut two overlapping sheets large enough to contain the potatoes. Lightly coat them with non-stick spray.

Carefully place the seasoned potato slices in a single layer inside the prepared foil packet. Seal the packet tightly by folding the edges closed.

Place the sealed foil packet on your preheated grill and close the lid. Grill for approximately 15 minutes, then carefully open the packet and flip the potatoes gently.

After flipping, check the potatoes for a golden-brown color. If they aren't quite there yet, place the packet back on the grill for an additional 3 to 5 minutes.

Cover the grill again and allow the potatoes to cook for another 5 to 10 minutes. Check frequently to prevent overcooking.

Remove the foil packet from the grill with tongs and carefully open it to release the steam. Transfer the grilled potatoes to a serving dish and sprinkle with grated Parmesan and freshly chopped herbs if desired.