Place the potatoes in a pot and cover with cold water. Bring to a boil and simmer for about 10 minutes until tender but not all the way through when pierced with a fork. Drain and cool for 5 min. Cut in half.

While the potatoes, boil make the herby dressing. In a blender, blend the all the dressing ingredients: cilantro, parsley, green onion, garlic, lemon juice, olive oil, salt and pepper, until well blended.

Preheat a grill to medium heat. Add some wood chips to the grate or coals – with a smoke box or in a foil packet.

Toss the potatoes gently with a drizzle of olive oil, salt and pepper.

Once the wood chips start to smoke, place the potatoes – cut side down – on the grill. Cook for about 7-10 minutes. Turn or move around on the grill as needed to ensure they cook evenly. Once the potatoes are nice and golden on the bottom pull them off the grill.

In a bowl, toss with just enough dressing to lightly coat the potatoes.

Transfer to a serving bowl and serve with extra sauce on the side.