Place potatoes in a 4- to 6-quart slow cooker. Stir in the next eight ingredients (through pepper).
Cover and cook on high for 3 1/2 to 4 hours or until tender, stirring twice. Drain potatoes, reserving 1/3 cup of the cooking liquid. Transfer potatoes to a serving bowl.
In a medium bowl combine yogurt, ginger, cilantro and the reserved cooking liquid. Toss potatoes with yogurt mixture; let stand 5 minutes to warm. Serve with lime wedges and, if desired, more cilantro.