Multiply this recipe to make as many servings as you need. Make an individual foil pack for each serving. While the grill is hot, prepare an extra serving of potatoes to reserve for the Chopped Niçoise Salad.
1/2 pound small red potatoes, quartered
1 1/2 teaspoons olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Combine all ingredients, tossing to coat. Cut 2 (12-inch) sheets of aluminum foil. Arrange potato mixture in a single layer on 1 sheet of foil. Place remaining sheet of foil over potato mixture; seal edges. Place foil packet on grill rack. Grill 8 minutes or until potatoes are tender.
Note: Store cooked potatoes in refrigerator for up to 2 days.