Make the lemon mixture the day before; cover and chill. Remove from the fridge about 30 minutes before tossing with grilled potatoes.
4 pounds small red potatoes, halved
1/4 cup olive oil, divided
1 tablespoon grated lemon rind
1/4 cup lemon juice
2 garlic cloves, pressed
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper
1/3 cup chopped fresh parsley
Vegetable cooking spray
How to Make It
Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 20 to 25 minutes or until tender. Drain and toss with 2 Tbsp. olive oil.
Stir together lemon rind, next 5 ingredients, and remaining 2 Tbsp. olive oil.
Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place potatoes on cooking grate, and grill, covered with grill lid, 5 minutes, turning occasionally. Gently toss hot potatoes with lemon mixture. Serve immediately or at room temperature.