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

1. 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.

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