Place the potatoes in a large pot and cover with cold water by 1 inch. Stir in 1 teaspoon of the salt.

Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 8 to 15 minutes, or until fork-tender (the potatoes will finish cooking on the grill). Drain the potatoes. When cool enough to handle, cut in half.

Preheat a grill or grill pan to medium heat.

In a large bowl, toss the potatoes with the olive oil, garlic powder, onion powder, smoked paprika, if using, the remaining 1 teaspoon salt, and several grinds of pepper.

Brush or spray the grill grates with avocado oil. Grill the potatoes cut side down for 5 to 6 minutes, or until char marks form. Flip and cook for 5 more minutes, or until the potatoes are tender and well-charred. The time will depend on the size of the potatoes.

Season to taste and sprinkle with fresh herbs, if desired.