Categories: Meals
Ingredients
- 2 lbs. assorted tiny potatoes (such as fingerling, new, purple and Yukon gold)
- 4 tbsp. olive oil
- 2 tsp salt
- 8 garlic cloves, peeled
- 2 tsp ground cumin
- 2 large lemons
- 2 cups plain Greek yogurt
Directions
-
Preheat grill. Combine the potatoes, oil, salt, garlic, and cumin and divide the mixture between 2 large lengths of foil. Fold and scrunch up the sides of each to form 2 well-sealed pouches. Place the pouches directly on the hot grill until the potatoes are soft, 40-45 minutes. Dump the pouch contents into a large bowl and squeeze the lemons over everything. Smash the potatoes with a fork, stir in the yogurt, and serve.