Created by Chef Dale MacKay
Preheat grill to medium heat.
Toss potatoes with one tablespoon of olive oil in a medium-sized bowl.
Place potatoes cut side down on grill for three to four minutes until grill marks appear.
Turn potatoes and cook for another three minutes. Return potatoes to bowl and add garlic, rosemary, pepper and salt.
Lay two sheets of tinfoil out crosswise with the centres crossing.
Place the potatoes in the centre and tightly seal the edges to create a foil packet.
Grill on the top rack with the lid closed for 30 minutes or until tender.
Meanwhile, cook bacon until crispy and then chop.
Once potatoes are tender, toss with lemon zest, capers, remaining olive oil and bacon. Serve warm.