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In a large bowl toss the potatoes with olive oil, garlic powder, ½ teaspoon salt and black pepper to taste, toss to evenly coat.
Transfer to a large sheet, 18 x 18 inches of heavy duty foil on a flat surface.
Place the ingredients in the center of the foil. Form a packet by bringing the short ends of the foil together and fold twice to seal leaving room for steam.
Grill, covered over medium heat 30 minutes, shaking the bag every 10 minutes so the bottom of the potatoes don’t burn. Open carefully and top with ⅛ teaspoon salt, lemon zest and parsley.
Bake in a preheat 400F oven 35 to 40 minutes, shaking the halfway. Open carefully and top with ⅛ teaspoon salt, lemon zest and parsley.