Wash the potatoes, cook with the skin firm to the bite, drain and cut in half if necessary. Put the potatoes on aluminum foil. Peel and roughly chop the garlic clove and pour over the potatoes.
Pluck the rosemary and thyme, chop lightly and also sprinkle over the potatoes. Drizzle with the olive oil. Season with salt, mix well, wrap in foil and place on the edge of the grillage for approx. 20 - 30 minutes.
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