Bag of new potatoes, either red or yellow
3-4 tablespoons butter, at room temperature
1-2 shallots, outer peel removed and sliced very thin
Freshly ground black pepper
Sprigs of thyme
Cook potatoes in salted boiling water till you can pierce easily with fork. Drain and allow to cool.
Put large sheet or a few smaller sheets of heavy duty aluminum foil on work space. Use about 1 tablespoon of the softened butter to smear over central area of foil. Cut cooked potatoes in half and spread over buttered foil in one layer. Season well with salt, pepper and sprigs of thyme. Drizzle with olive oil, then balsamic vinegar. Top with small pieces of remaining butter.
Seal up packet by folding foil over potatoes. Grill over indirect heat till potatoes are browned and shallots cooked...about 20 minutes depending on the heat of your grill. The process can be hurried along by cooking in a preheated 350º oven for about a half hour, then finishing on the grill.