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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you don't have assorted potatoes, just use regular Idahos. Scrub and cut them into 1 1/2-inch chunks. Ingredients:
2 pounds assorted tiny potatoes (such as fingerling, new, purple, and yukon gold) |
4 tablespoons olive oil |
2 teaspoons salt |
8 garlic cloves, peeled |
2 teaspoons cumin seeds (optional) |
2 large lemons |
2 cups plain greek yogurt (or regular yogurt, strained overnight) |
Directions:
1. 1 Preheat the grill, or preheat the oven to 475°F.
2. 2 Divide the potatoes, oil, salt, garlic, and cumin seeds (if using) between two large lengths of aluminum foil. Fold and scrunch up the sides of each to form two well-sealed pouches.
3. 3 Place the pouches directly on the hot grill (or on a baking sheet in the oven) until the potatoes are soft, 40 to 45 minutes.
4. 4 Dump the pouch contents into a large bowl and squeeze the lemons over everything.
5. 5 Smash the potatoes with a fork, stir in the yogurt, and serve.
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