2 pounds thin-skinned, new potatoes, scrubbed well
4 ounces butter, cut into 1/2-inch cubes
1 tablespoon Hannah Spice Mix*
5 thyme sprigs
10 dill sprigs
1 Tbsp. black pepper
Fleur de sel*
*Available at French Market.
1. Blanch potatoes in boiling salted water until just tender, but not fully cooked.
2. In a sheet of heavy-duty aluminum foil place the potatoes, butter, Hannah Spice, thyme, dill, and black pepper. Close the foil.
Place directly on hot coals and cook for 20 to 30 minutes or until tender when pierced with a paring knife.
3. Carefully open the packet and transfer the potatoes to a serving bowl. Serve with the mustard and fleur de sel on the side.