Ingredients

1 pound baby red potatoes (about 16), halved
1/4 cup cranberry juice
2 tablespoons butter, cubed
1 teaspoon each minced fresh dill, oregano, rosemary and thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18×12-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.