Preheat the grill to medium heat, adjusting if necessary to avoid burning the potatoes.

Cut the potatoes into rounds about half an inch thick or into bite-sized chunks for even cooking.

Toss the cut potatoes with olive oil, salt, pepper, garlic powder, and paprika, ensuring they are well coated.

For the direct method, place the seasoned potatoes directly on the grill grates and close the lid.

Turn the potatoes every few minutes. If they resist flipping, leave them for another minute.

Check for doneness by inserting a fork which should slide in easily without resistance.

For the foil packet method, toss the potatoes with seasonings, place in a double layer of foil, seal tightly, then grill, flipping occasionally.

For the wedges, cut the medium potatoes accordingly, season similarly, and ensure even cooking by moving to indirect heat if they brown too quickly.

For baby potatoes, parboil for 8-10 minutes, then grill until the skins blister, either after boiling or directly but at lower heat.