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Open bottom grill vent completely.
Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts).
When top coals are partially covered with ash, pour evenly over half of grill.
Cover grill and open lid vent completely.
Heat grill until hot, about 5 minutes.
Toss potatoes, olive oil, rosemary, salt, thyme, and pepper together in large bowl.
Place 2 large sheets of aluminum foil perpendicular to each other on counter top.
Transfer potatoes to top sheet of foil.
Sprinkle with butter and garlic.
Wrap foil around potatoes and crimp edges to seal.
Place potatoes directly on top of coals.
Cover grill and cook potatoes for 25 minutes.
Transfer foil packet to rimmed baking sheet; let potatoes continue to steam in unopened packet 5 minutes longer.
Using scissors or paring knife, carefully cut open top of packet, allowing steam to escape away from you.
Serve.