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.
What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.