Light the grill and make sure it is on medium-high heat. On a gas grill, this is typically done by ensuring that the innermost ring is off and the outermost is almost at full blast.

Wash the potatoes and place them in a foil tray. Quickly scald your thyme and rosemary sprigs; we typically do this by placing the herbs in a small sieve and briefly scalding them under our boiling water tap (e.g. one like this). Place the herbs in the foil tray.

Drizzle the potatoes with oil and season with salt and pepper.

Add the 2 cloves of garlic to the foil tray and mix everything well with your fingers to evenly distribute.

Place the foil tray with the potatoes on the grill and cook for an hour, making sure to stir/shake the tray every fifteen minutes.