GRILLED POTATO SMASH

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Grilled Potato Smash image

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

Provided by Victoria Granof

Time 1h

Yield Makes 6 servings

Number Of Ingredients 7

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)

Steps:

  • 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.

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