Ingredients
1 pound baby red potatoes (about 16), halved1/4 cup cranberry juice2 tablespoons butter, cubed1 teaspoon each minced fresh dill, oregano, rosemary and thyme1/2 teaspoon salt1/8 teaspoon pepper
Preparation
In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly.
Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
