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800 g waxy potatoes
coarse sea salt
2 sprigs thyme, rosemary
4 garlic cloves chopped
3 tablespoons olive oil
sour cream
herbs
aluminium foil
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Boil potatoes until fork-tender, cut in halves, place on aluminium foil, sprinkle with garlic, thyme, rosemary and salt and drizzl with oil. Tightly wrap the foil and put on the grill for about 30 minutes.
Spoon sour cream and herbs on the potato halves.