Instructions:
- Preheat the grill to medium (about 375°F / 190°C). Wash and thinly slice potatoes to about 1/8 inch thick.
- In a large bowl, combine olive oil, smoked paprika, oregano, salt, and pepper. Add the sliced potatoes and toss thoroughly to coat every slice.
- Tear off four large squares of heavy-duty aluminum foil (about 18x18 inches). Divide the seasoned potatoes evenly between the four squares, forming a mound in the centre of each.
- Top each potato mound with one pat of butter, a drizzle of cream (if using), and half a clove of minced garlic.
- Sprinkle generously with the shredded cheddar cheese over the top of the potato mixture in each packet.
- Carefully bring the long edges of the foil together over the potatoes and fold them down tightly to create a sealed packet, leaving a little headspace.
- Place the sealed packets directly over the medium heat on the grill. Cook for 30–40 minutes, flipping the packets halfway through (around 20 minutes).
- Carefully open one packet (beware of hot steam!) and test a potato slice with a fork to ensure it is fork-tender.
- Once cooked, carefully transfer the packets to plates. Sprinkle immediately with fresh chives before serving.