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Preheat grill to 400 degrees. Place a sheet of parchment on a long sheet of aluminum foil. In a large bowl, strip thyme leaves and whisk with olive oil, salt & pepper, shallot, and wine. Toss sliced potatoes in olive oil mixture. Place potatoes on parchment-lined aluminum foil. Bring top together, folding to seal. Crimp ends.
Place packet on the grill for 15 minutes. Turn packet, cooking for another 15-20 minutes. Remove the packet from the grill onto a plate. Carefully open packet and test potatoes, an knife will not meet resistance when potatoes are pierced. Enjoy!
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