3 medium russet potatoes, about 1 pound (460 g) total, unpeeled and scrubbed
2 teaspoons (10 ml) olive oil
1/4 teaspoon (1.25 ml) crushed dried thyme
1/4 teaspoon (1.25 ml) crushed dried oregano
1/8 teaspoon (0.6 ml) crushed dried rosemary
1/8 teaspoon (0.6 ml) garlic powder
1/8 teaspoon (0.6 ml) paprika
2 tablespoons (24 g) freshly grated Parmesan cheese
Cut a 14-inch (35 cm) square sheet of heavy-duty aluminum foil. Cut potatoes lengthwise into eighths and lay in center of the foil. Drizzle potatoes with olive oil.
In a small bowl, combine thyme, oregano, rosemary, garlic powder, and paprika. Sprinkle over potatoes and toss gently to coat evenly.
Wrap and seal foil securely with tight double folds. Place on grill about 4 to 6 inches from source of heat over medium-hot coals.
Cook 30 to 40 minutes until potatoes are tender. Open packet and stir gently. Sprinkle with cheese. Close packet and continue to grill another 3 to 5 minutes, until cheese melts. Serve hot.