Bring a large pot of salted water to a rolling boil. Add washed and cut potatoes, cooking for about 10 minutes until tender but firm. Drain and let cool for 5 minutes.

In a bowl, whisk together kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, and olive oil. Toss the cooled potatoes in the marinade.

Preheat the grill to medium-high heat, around 400°F, and oil the grates to prevent sticking.

Grill the marinated potatoes for about 20 minutes, flipping every 5 minutes until golden brown and crispy.

Toss the grilled potatoes in the reserved marinade with chopped parsley before serving.