Instructions:
- Wash and thinly slice the potatoes (about 1/8 inch or 3mm thick). Do not peel if using waxy varieties.
- In a small bowl, melt the butter. Whisk in the minced garlic, rosemary, thyme, smoked paprika, salt, and pepper until thoroughly combined to create the herb butter.
- Place the sliced potatoes into a large mixing bowl. Pour the herb butter mixture over the potatoes and gently toss until every slice is evenly coated.
- Tear off four large squares of heavy-duty aluminium foil (approx. 18x18 inches). Divide the seasoned potatoes evenly among the four squares, piling them neatly in the centre of each.
- Construct the packets: Bring the long edges of the foil together over the potatoes, fold them down tightly several times to create a secure seam. Then, fold the short ends inward twice to seal completely, creating a tight, puffed packet.
- Preheat your grill to a medium-high heat (around 375–400°F / 190–200°C). Place the foil packets directly onto the grill grates.
- Grill for 25–35 minutes total, flipping the packets every 10–12 minutes to ensure even cooking.
- Carefully open one packet (watch out for the steam!). Test a potato slice with a fork; it should be fork-tender throughout.
- Carefully transfer packets to a serving platter. Open carefully, sprinkle with fresh parsley if using, and serve immediately.