Step 1

In a large bowl, toss the baby potatoes and sweet potatoes with the oil, salt, pepper, garlic powder, fresh thyme, and fresh rosemary.

Step 2

Tear off six 1-foot-long pieces of heavy-duty foil or six 2-foot-long pieces of regular aluminum foil and fold them over to create a double layer of insulation.

Step 3

Divide the vegetables evenly between the foil pieces, mounding them in the center of each piece. Crimp and seal the foil packets.

Step 4

Preheat a gas or charcoal grill for direct cooking over medium-high heat. Or preheat the oven to 400°F.

Step 5

Place the foil packets on the grill and cook for about 20 minutes, until the vegetables are tender and starting to caramelize in spots. Or bake for 20 minutes in preheated oven.

Step 6

Be careful when opening the foil packets, as steam will escape. Serve immediately.