This camping-friendly method will reward you with the irresistible aroma of garlic and herbs -- just be careful with you unwrap the foil after the potatoes are done cooking, as there will be a release of very hot steam.
Place potatoes in a large saucepan. Add salt and enough water to cover by 1 inch.
Bring to a boil, then reduce heat to medium-low, and simmer potatoes until tender, about 10 minutes. Drain. Return to same saucepan. Add all remaining ingredients to potatoes; toss to coat. Let cool.
Arrange six 12-inch squares of foil on a work surface. Divide potato mixture among foil squares, placing 1 garlic clove atop potatoes on each square. Crimp foil to seal packets.
Do ahead: Can be made 2 hours ahead. Let stand at room temperature.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place potato packets on grill and cook, turning occasionally, until heated through and sizzling, about 15 minutes. Transfer packets to plates. Pierce foil with a fork to release steam. Open packets carefully (hot steam will escape).
From The Grilling Book: The Definitive Guide from Bon Appetit, Andrews McMeel Publishing, May 2013.
Tell an Italian that you are going to create hams in Iowa equal to the famous prosciutto di Parma and they might fall to the floor laughing. But after moving to Iowa from Italy, that's what Herb Eckhouse and his wife, Kathy, did with their La Quercia hams. And they did it very well, defying skeptics.