Wash the Yukon Gold potatoes thoroughly to remove any dirt or debris.

Peel the potatoes if desired, or leave the skins on for added texture and flavor.

Place the potatoes in a large pot and cover them with water. Ensure there’s enough water to fully submerge the potatoes.

Bring the water to a boil over medium-high heat.

Reduce the heat to a simmer and cook the potatoes for about 15-20 minutes or until they are tender but still firm. Test by inserting a fork; they should offer slight resistance.

Once cooked, drain the potatoes in a colander and let them cool for a few minutes until they are cool enough to handle.

In a small bowl, combine the cold-pressed extra virgin olive oil, Spanish smoked paprika, roasted garlic powder, Himalayan pink salt, and freshly ground Tellicherry black pepper. Mix them together thoroughly to create a seasoning blend.

Cut the boiled potatoes into bite-sized pieces or cubes and transfer them to a mixing bowl.

Pour the prepared seasoning mix over the potatoes, ensuring all pieces are evenly coated. Gently toss the potatoes to distribute the seasoning evenly.

Preheat your grill to medium-high heat, aiming for around 375-400°F (190-200°C).

Place the seasoned potatoes on the grill, either directly on the grates or in a grill basket to prevent them from falling through.

Grill the potatoes for about 10-15 minutes, turning occasionally, until they develop a nice char and are fully heated through.

Once the potatoes have achieved a desirable char and are cooked to your preference, remove them from the grill.

Serve the BBQ Boiled Potatoes hot as a delightful side dish alongside your favorite main course.