Active Time

　　15 minutes

　　Total Time

　　1 hour

　　If you don't have assorted potatoes, just use regular Idahos. Scrub and cut them into 1 1/2-inch chunks.

　　

Ingredients

Makes 6 servings

　　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)

　　

Step 1

1 Preheat the grill, or preheat the oven to 475°F.

　　

Step 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.

　　

Step 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.

　　

Step 4

4 Dump the pouch contents into a large bowl and squeeze the lemons over everything.

　　

Step 5

5 Smash the potatoes with a fork, stir in the yogurt, and serve.