4 med potatoes
4 tbs unsalted butter, at room temperature
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp basil
1/4 tsp salt
pinch of black pepper

prepare the grill. cut four 8″ square pieces of foil.

cut the potatoes crosswise into 1/4″ 6 slices without cutting all the way through the flesh. place each potato in the center of a square of foil, fold the edges together, and crimp to seal airtight.

place the packets directly in the hot coals and cook, turning them several times, for about 40 minutes.

meanwhile, cream the butter, then beat in the paprika, oregano, basil, salt, and pepper until blended and smooth.

with tongs, transfer the packets to a heated platter. unwrap each, and with a pastry brush, spread each potato with some of the herbed butter, coating the inside surfaces of each slice. rewrap the packets loosely and return the potatoes to the coals. cook for 10-15 minutes more, or until the flesh yields easily when tested with the tines of a fork.

to serve, unwrap the packets, spread into fans, & serve at once.

4 servings