Get a nice big sheet of strong foil (could double it up). Scrub some waxy potatoes. Don't peel them but cut them into bite-size lumps. In a bowl, toss them in olive oil and seasoning. You could add some smoked paprika. Maybe a little pinch of dried oregano. Break a bulb of garlic into cloves but leave the skins on. Toss them in with the oily spuds. Wrap them securely in the foil (not too many together: could use more than one packet...). They can go in the embers or on the barbie (or even in the oven). Timing can be tricky but a good half-hour should do it. You might want to support the foil packs on an old oven tray or on a grill to stop them from accidentally coming open.

They're great, and sucking the soft, sweet middles out of the garlic cloves is a joy. I do a similar thing on a big tray in the oven, but with smaller pieces of spud uncovered and with a sprig or two of rosemary. I've been known to use Cajun seasoning for a change instead of the herbs and paprika. Don't leave out the garlic!