Grilled Potato Smash
A flavorful medley of tiny potatoes grilled to perfection with garlic, cumin, and olive oil, then smashed and mixed with tangy Greek yogurt and fresh lemon juice. This creamy, zesty side dish combines various potato varieties for interesting textures and flavors.
Ingredients
- •2 pounds assorted tiny potatoes (such as fingerling, new, purple, and Yukon gold)
- •4 tablespoons olive oil
- •2 teaspoons salt
- •8 cloves garlic cloves, peeled
- •2 teaspoons cumin seeds (optional)
- •2 whole large lemons
- •2 cups plain Greek yogurt (or regular yogurt
- •strained overnight)
Cooking Instructions
- 1.
1 Preheat the grill, or preheat the oven to 475°F.
10 min
- 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.
5 min
- 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.
45 min
- 4.
4 Dump the pouch contents into a large bowl and squeeze the lemons over everything.
2 min
- 5.
5 Smash the potatoes with a fork, stir in the yogurt, and serve.
3 min