Scrub your russet potatoes under cold running water to remove all dirt. Pat them completely dry with paper towels—moisture prevents proper seasoning adhesion. Cut each potato lengthwise into eight wedges, keeping the skin intact for texture and nutrients.

In a large mixing bowl, combine olive oil with garlic powder, paprika, onion powder, rosemary, thyme, black pepper, sea salt, cayenne pepper, and smoked paprika. Whisk thoroughly until you have a fragrant paste. Add the potato wedges and toss until every piece is evenly coated with the seasoning mixture.

Preheat your grill to medium-high heat (around 400-425°F). Oil the grates well to prevent sticking. While the grill heats, arrange your sizzling grilled potato wedges crowd recipe ingredients on a large platter so you're ready to cook immediately.

Place wedges skin-side down on hot grates in a single layer. Cook for 8-10 minutes without moving them—this develops those beautiful char marks and caramelization. The wedges should have golden-brown searing on one side.

Carefully flip each wedge using tongs. Cook the second side for 8-10 minutes until the potatoes are fork-tender and deeply golden. Transfer to a serving plate as they finish cooking to prevent overcrowding.

Once all potato wedges are cooked through, drizzle fresh lemon juice over the entire batch. Top with chopped fresh parsley for brightness and visual appeal. Serve immediately while they're still steaming and at their peak crispiness.