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

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 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.