In a large pot, bring salted water to a boil, add the potatoes, and cook for about 10 minutes until easily pierced but firm. Drain and cool on a towel.

In a mixing bowl, combine kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, and olive oil. Whisk together to create the marinade.

Preheat the grill to medium-high heat (around 400°F) for 10-15 minutes, brushing grates with oil if desired.

Add the cooled potatoes to the marinade and toss to coat. Let them soak for 5 minutes.

Place the marinated potatoes on the grill, spaced apart. Grill for 20 minutes, flipping every 5-7 minutes until golden-brown.

Add fresh parsley to the remaining marinade. Toss grilled potatoes in this herb dressing before serving.

Serve the grilled potatoes hot on a platter, perfect alongside grilled meats or salads.