Wash and quarter the potatoes - the skin can stay on - and place in the middle of the aluminum foil. The foil should be big enough to bind a small package. Season the potatoes with salt and pepper. Oil and butter are poured over it. The shallot can be cut into rings and the clove of garlic pressed on with the knife. Pour the shallots and the garlic with the herbs over it and close the aluminum foil so that it becomes a packet.
The packet is placed in the embers when grilling and is ready after approx. 15 minutes. The cooking time varies with the size of the potatoes.
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