2 scallions, finely chopped
1/4 c. butter, at room temperature
2 T. olive oil
2 t. chopped fresh thyme
2 t. chopped fresh oregano
1/2 t. garlic powder
1 t. salt
1/2 t. pepper
3 lbs. small red potatoes, cut into 1/4" thick slices
Fresh thyme sprigs (optional)
Prepare grill for direct heat. In large bowl combine scallions, butter, oil, thyme, oregano, garlic powder, salt and pepper until paste forms. Add potatoes; toss to combine. Divide potato mixture into 3 equal portions. Spread each portion out in a 6" oval on individual pieces of foil; wrap each tightly. Place packets on grill. Cook, turning packets once, until potatoes are tender and lightly browned, 15 to 20 minutes per side. Garnish with thyme, if desired.
