6 Servings 60 min Cook
2 2/3 Oz Nonfat Greek Yogurt
4 Tbsp Olive Oil
2 Tsp, whole Cumin
2 Fruit without seeds Lemons
2 Tsp Salt
12 Potato small (1-3/4" to 2-1/2" dia) Potato
8 Clove Garlic
1 Preheat the grill, or preheat the oven to
475F.
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.
