Grilled Lemon-Thyme Potatoes
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    1-3 medium white potatoes (sliced as thin as you can get without taking off a digit)
    2 or 3 tablespoons butter or extra-virgin olive oil
    1 tablespoon thyme
    Juice of 1-2 lemons (seeds removed), to taste
    Black pepper and salt, to taste

    1. Lay out a large square of foil that you will fold over to make one 8-inch-by-8-inch
    packet. You can also create a foil packet using a sandwich method: two sheets, one
    on top of the other with all edges pinched together to make it sealed for the grill,
    once your potatoes are inside.
    2. Slice or use a mandoline for the potatoes to get them thin. The thin slicing allows
    them to cook fast and they can be eaten easily. Move the slices to your foil and then
    pat or drizzle the butter or oil over all of the potatoes.
    3. Sprinkle the thyme over the butter, then drizzle the lemon juice over the potatoes.
    Add a sprinkle of pepper and salt, to taste.
    4. Close up and seal the foil bag very tightly because you don’t want any of the
    juices escaping on the grill. Before you cook the steaks, start the potatoes since
    they will take a little longer. (Nothing is worse than the steaks cooling while you wait
    on the sides.)
    5. Flip the packet to make sure heat penetrates all sides of your packet. Cook or
    roast the potatoes on the grill in their foil packet for about 20 minutes until the
    potatoes are soft inside.
    6. Use kitchen scissors to cut the packet open, being careful not to let the steam
    burn you. Serve right out of the foil packet, or if presentation is important, move the
    cooked potatoes to a dish and cover with foil until time to serve, or leave in a warming
    oven on low until the steaks or main dish is ready.

    This yields potatoes sliced very thin and coated with summery lemon, aromatic thyme
    and butter. You can also use olive oil because it’s healthier, but if you can swing it,
    butter is tastier and you can control how much you use if you need to.