Prepare the potatoes: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium heat (about 375°F / 190°C).

Par-boil the potatoes: Place the quartered potatoes in a pot of salted water and bring to a boil. Cook for 5-7 minutes until they are slightly fork-tender but still firm. Drain well and let them steam dry for about 5 minutes.

Season the potatoes: In a large bowl, toss the par-boiled potatoes with olive oil, smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated.

Skewer and grill: Thread the seasoned potatoes onto the skewers, leaving a small space between pieces. Place the skewers directly on the clean, lightly oiled grill grates. Grill for 10 minutes, turning occasionally, until grill marks appear and the potatoes begin to crisp.

Prepare the glaze: While the potatoes grill, whisk together the BBQ sauce, apple cider vinegar, and Worcestershire sauce in a small saucepan. Heat gently over low heat until just warm.

Glaze and finish: After the initial 10 minutes of grilling, begin brushing the potatoes generously with the BBQ glaze. Continue grilling for another 15-20 minutes, turning frequently and reapplying the glaze every 5 minutes until the potatoes are deeply caramelized, crispy on the edges, and cooked through.

Serve immediately, optionally garnished with fresh parsley.