- 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)
- 1 Preheat the grill, or preheat the oven to 475°F.
- 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 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 Dump the pouch contents into a large bowl and squeeze the lemons over everything.
- 5 Smash the potatoes with a fork, stir in the yogurt, and serve.