Wash the potatoes and cut in half. Boil the potatoes for 8 minutes in salted water. Drain and set aside.
Finely chop the shallots, garlic, and rosemary. Slice the leek into rings and the bacon into strips.
Divide the potatoes between 4 sheets of aluminium foil. Add the shallots, garlic, rosemary, leek, and bacon. Sprinkle with olive oil and season with salt, pepper, and Italian herbs.
Close the papillote and place on the BBQ, or in the oven at 180°C (Gas 4) for 20 minutes until the potatoes are tender.
