Heavy duty aluminum foil will give you the best results. 

Preheat your grill to medium.

Cut your potatoes into 1 and ½ inch chunks and place in a bowl.  I use whichever potatoes I have on hand.  I add herbs at two different times – dried herbs at this point then right before they are ready I will add some fresh herbs along with a little butter.

Mix in some dried Italian seasoning, a pinch of salt, a few grinds of pepper and if you like spice a couple of shakes of red pepper flake.  Add 4-6 whole garlic cloves and a drizzle of olive oil and mix. 

Spoon onto pieces of foil.  I use 2 to 3 heaping cups per piece.  You could also make personal sized servings.  The foil pieces should be big enough to wrap around the contents and fold and pinch it closed while leaving a little headroom above the layer of potatoes. 

Before closing the packet, optional add-ins:

Sliced sausage with chunks of bell pepper and sliced onions with the later additional of fresh basil.

Sliced jalapenos and a later addition of cilantro and some salsa.

Thyme, mushrooms and onions.

Grill the packet over medium heat for 40 minutes.  Remove and open the packet.  Add a pat of butter over the potatoes and any additional seasoning.  Place the open packet back on the grill for 10-15 minutes.  Remove and top with fresh herbs and serve. 

Cooking times may need to be adjust for cooking in the oven or for different grills.