Grilled Gorgonzola Potatoes
User Reviews
5
Grilled Gorgonzola Potatoes
Description
The Grilled Gorgonzola Potatoes recipe focuses on halved baby Yukon gold potatoes tossed in olive oil, salt, pepper, and garlic powder, then grilled in a foil packet over high heat. This method softens the potatoes while allowing some to crisp on the cut side. After reaching fork tenderness, crumbled gorgonzola is sprinkled over the potatoes and briefly melted by closing the grill lid. Chopped fresh herbs like dill, parsley, basil, and oregano, along with chives and arugula microgreens, are added at the end to enhance the dish with herbal freshness and slight peppery notes.
The grilling technique, with foil for containment but open on top, allows heat to circulate and crispen the potatoes while infusing them with smoky undertones. The bold gorgonzola adds tang and creaminess, balancing the mild, earthy potatoes. This makes the dish a suitable accompaniment for barbecued meats or a standalone savory treat for gatherings.
The use of fresh herbs after cooking preserves their flavor and color, contrasting the rich cheese and hearty potatoes. The microgreens provide a tender, crisp garnish with mild pepperiness, complementing the grilled flavors.
Ingredients
- 2 pounds baby yukon gold potatoes halved
- 1 to 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1/3 to ½ cup gorgonzola cheese crumbled
- 2 tablespoons chives chopped
- 1 tablespoon fresh herbs dill, parsley, basil, oregano, whatever you love!, chopped
- 1 arugula microgreens handful
Instructions
- Preheat your grill to the highest heat. Let it heat for at least 15 minutes – it should read over 500 degrees F.
- While the grill is heating, layer two sheets of foil. Fold up the edges (you can see this is in my photos above!) to create a barrier of sorts. Place the potatoes in the foil pack and drizzle on the olive oil. Sprinkle on the salt, pepper and garlic powder. Toss well, coating every potato. I place the foil pack on a baking sheet so it’s easy to transport out to the grill.
- Place the foil pack on the grill (do not cover the top with foiand close the grill. As a personal preference, I like most of the potatoes to start cut-side down so they get crisp on that flat edge. Grill for 15 to 20 minutes, tossing every five minutes or so, until the potatoes are fork tender and getting a bit crisp. Once the potatoes are tender, sprinkle on the gorgonzola and cover the grill for 1 minute. Remove the foil pack (I transfer it back to a baking sheeand sprinkle on all the fresh herbs.
- Serve immediately!
User Reviews
Overall Rating
5
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