Grilled Potato SmashMarcus Nilsson
If you don't have assorted potatoes, just use regular Idahos. Scrub and cut them into 1 1/2-inch chunks.
Recipe information
Total Time
1 hour
Yield
Makes 6 servings
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)
Preparation
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.
