Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash the fingerling potatoes thoroughly and halve any larger potatoes lengthwise so they cook evenly. Finely chop the parsley and chives, strip the thyme leaves from their stems, and mince the garlic.

In a large mixing bowl, combine the potatoes with the melted butter, olive oil, garlic, herbs, salt, and pepper. Toss everything together until the potatoes are evenly coated.

Lay out a large sheet of heavy-duty aluminum foil and transfer the seasoned potatoes to the centre. Fold the foil tightly over the potatoes, sealing the edges well to create a secure packet that will trap the steam while cooking.

Place the foil packet directly onto a bed of hot coals, or over low, indirect heat on a barbecue. Cook for approximately 30 – 40 minutes, carefully turning the packet once or twice during cooking to encourage even browning.

Carefully remove the foil packet from the fire using tongs and allow it to rest for a few minutes before opening, as hot steam will escape.

Open the packet carefully and test the potatoes with the tip of a knife. They should be tender all the way through and lightly browned around the edges. Taste and adjust the seasoning with additional salt and pepper if needed before transferring the potatoes to a serving bowl.

Serve immediately while hot, garnished with a little extra fresh parsley and chives if desired.