1 lb fingerling potatoes, cut into 1-1/2 inch cubes
1 tbsp fresh rosemary
1 tbsp fresh oregano
1/2 tbsp fresh thyme
1 1/2 tbsp cooking oil
1 tbsp butter melted
2 garlic cloves, minced
kosher salt and fresh cracked pepper, to taste
Combine potatoes and herbs in a large bowl.
Combine oil, melted butter and garlic in a small bowl. Drizzle over the potatoes and toss well to coat. Season with salt and pepper, to taste.
Arrange the potatoes on a large piece of foil and fold the edges to make a packet.
Place the foil packet on a hot grill over medium heat for about 20 minutes or until potatoes are tender, turning and shaking very 5 minutes.