Makes 4 servings. Difficulty
10 oz. red or yukon potatoes, cut into 1-inch chunks 2-3 Tablespoons extra-virgin olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon dried thyme 1 teaspoon salt 1/4 teaspoon freshly ground black pepper
Prepare the grill. Combine all ingredients in a large bowl and mix well. Measure out a large sheet about 20 inches by 36 inches (you may need to overlap a few sheets). Mound the potato mixture in the middle of the foil and spread it out to a sqaure that’s about 1-1/2 inches deep all the way around. Fold the ends of the foil in and wrap the package tightly. Wrap an additional piece of foil around the package to seal.
When the grill is hot, place the package directly over the flame. Cover the grill. Cook for 20 minutes. Using tongs, turn the package over and continue to grill for another 20 minutes. If your fire is very hot, shorten the cooking time by a couple of minutes per side. Open the package carefully with tongs (be careful - the steam will be very hot). Check the potatoes for doneness by piercing with a fork. Keep wrapped until ready to serve. (They will stay warm for about 15 to 20 minutes.)