Bring a large pot of salted water to a boil.

Preheat grill to medium-high heat (~375°F).

Meanwhile, rinse and scrub potatoes and cut them into wedges. (Tip: I cut each potato into 6 wedges.)

Boil wedges for 5 minutes; drain and let cool slightly.

Using a large bowl, add ⅓ cup of Parmesan cheese, garlic powder, salt, rosemary, pepper and olive oil; stir until well combined. Add potatoes and toss until well coated.

Brush grill grates with vegetable oil or nonstick grilling spray.

Grill potatoes for 6-8 minutes, flipping once, or until potatoes are golden brown in color.

Before serving, sprinkle grilled potatoes with chopped Italian parsley and remaining Parmesan cheese.