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Grilled Potato Smash

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant grilled potato smash is a versatile vegetarian dish that celebrates the humble spud with a punchy, Mediterranean-inspired twist. By roasting a mixture of baby heritage potatoes in foil parcels, the garlic softens into a sweet paste and the cumin seeds toast gently, infusing the potatoes with a wonderful depth of flavour. The contrast between the earthy, smashed potatoes and the cool, creamy yogurt creates a satisfying side dish that works beautifully throughout the year.

Perfect for summer barbecues or as a comforting accompaniment to a Sunday roast, this recipe is incredibly simple to prepare. Using Greek yogurt adds a refreshing tang and a hit of protein, while the generous squeeze of lemon juice brightens the entire dish. Serve it warm alongside grilled vegetables or as a standalone snack for a wholesome, homemade treat.

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Ingredients for Grilled Potato Smash

  • 900g 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

  • 475ml plain Greek yoghurt (or regular yoghurt, strained overnight)

How to make Grilled Potato Smash

1 Preheat the grill, or preheat the oven to 246°C.

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 yoghurt, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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