INGREDIENTS

1 pound new potatoes, cut into quarters
8-10 slices pancetta, chopped into 1-in (2-3 cm) pieces
A handful of ramps (about a dozen), diced using the white and purple parts
1/4 cup pitted kalamata olives, chopped
1 teaspoon red pepper flakes
3 tablespoons chopped fresh herbs, preferably parsley and oregano
Butter or olive oil

DIRECTIONS

1. Grease a large sheet of heavy aluminium foil with butter or olive oil and scatter with 1/2 the pancetta. Add potatoes, ramps and olives, sprinkle with red pepper flakes and scatter with the remaining pancetta. Cover with another greased sheet of foil, and roll together with the edges all the way around to form a tight package.
2. Place on the top rack of a preheated barbecue or smoker set at MEDIUM and cook for 15-20 minutes. Carefully turn the package over, taking care not to pierce the foil, and cook for another 15-20 minutes. Potatoes should be tender and slightly caramelized. Top with chopped herbs and season with salt and pepper to taste.