Scrub potatoes under cold water and slice each lengthwise into 6 wedges—thicker than steak fries but not chunky. I keep them uniform so they cook evenly, which prevents some from charring while others stay soft. Pat dry with paper towels since moisture steams instead of crisps.

Combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl. Toss potatoes with olive oil first, then coat evenly with seasoning mix. Let them sit for 5 minutes so the spices adhere properly before heat hits them.

Preheat grill to medium-high (around 400°F) and lightly oil the grates. I use a folded paper towel with oil to prevent sticking—it's the move that saves you from wedges breaking apart. This step feels small but changes everything.

Place wedges flat-side down on grill for 12-15 minutes without moving them. Resist the urge to flip early. I know it's tempting, but you need that char to develop. You'll smell the paprika intensifying—that's the signal it's working.

Flip wedges and grill the other flat side for 10-12 minutes until a fork pierces them easily. The edges should look almost caramelized, with little charred spots that taste slightly smoky. This is where the magic happens.

While the second side finishes, melt butter with minced garlic in a small pan off to the side of the grill. Don't let it brown—just soften and infuse for flavor. I do this because room-temperature butter won't coat hot potatoes the same way.

Transfer wedges to a serving platter and immediately brush with garlic butter. Sprinkle cheddar cheese, fresh parsley, and lemon zest over everything while wedges are still hot. The cheese won't fully melt at this point, but it creates pockets of richness that feel intentional.

Let them rest for 2 minutes before serving—this lets the cheese set slightly and makes them easier to grab. Serve immediately because this is when they're at peak texture and flavor.