These grilled potatoes are what every summer side dish aspires to be: barely any effort and maximum payoff. The beauty is the balance. You get the cozy softness of roasted potatoes without turning on your oven, plus that faint grill flavor that makes everything taste like summer vacation. The key is wrapping up the spuds in a foil packet (here with a little olive oil, smoked paprika, garlic powder, and salt and pepper) so they steam and sizzle on the grill without burning. As they cook, the potatoes turn creamy on the inside, with just enough smoky, lightly charred edges to keep things interesting. Serve them as-is, with a dish of kielbasa and cabbage , or finish with a shower of herbs, a dip of mustardy mayo, topped with sour cream and chopped bacon, or a mountain of freshly grated Parmesan while they’re still hot. Tips for making grilled potatoes Yes.…