• 2 pounds thin-skinned, golf ball–size new potatoes , as similar in size as possible, scrubbed well
• 8 Tbsp. (4 ounces) unsalted butter , cut into 1/2-inch cubes
• 1 Tbsp. Old Bay seasoning
• 1 tsp. crushed red pepper flakes
• 5 thyme sprigs
• 3/4 cup dill sprigs , large stems removed, about 10 sprigs
• 1 Tbsp. coarsely ground fresh black pepper
• 1 cup water
• Dijon mustard
• Fleur de sel

1. Lay two sheets of heavy-duty aluminum foil, each 16 to 18 inches long, on top of each other, and fold up the sides, creating a bowl shape with a rounded base about 9 inches across. Place the potatoes in the foil bowl. At this point, they should be in a snug even layer. Top with the butter, Old Bay, pepper flakes, thyme, 1⁄2 cup of the dill, and black pepper. Pour in the water. Gather the sides of the foil bowl, bringing them together to create a sealed rounded packet about 6 to 7 inches across.

2. Place directly on hot coals and cook for 20 to 30 minutes or cook in a 350°F barbecue for about 1 hour to 1 hour 15 minutes, or until tender when pierced with a paring knife.

3. Carefully open the packet and transfer the potatoes to a serving bowl, removing the cooked herbs. Garnish with the reserved 1⁄4 cup of dill. Serve with the mustard and fleur de sel on the side.

From Serious Barbecue by Adam Perry Lang. Copyright © 2009. Published by Hyperion. Available wherever books are sold. All rights reserved.