Name: Grilled Gorgonzola Potatoes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds baby Yukon gold potatoes, halved; 1 to 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder; ⅓ to ½ cup crumbled gorgonzola cheese; 2 tablespoons chopped chives; 1 tablespoon chopped fresh herbs (dill, parsley, basil, oregano, or preferred herbs); 1 handful arugula microgreens

Jump to Recipe· 4.8 from 14 reviews

If you’re looking for a side dish that’s a little out of the ordinary but totally irresistible, this Grilled Gorgonzola Potatoes Recipe is exactly what you need. Imagine baby Yukon gold potatoes grilled to perfection, crispy on the outside, tender inside, then topped with rich, tangy Gorgonzola cheese and fresh herbs. It’s seriously fan-freaking-tastic and surprisingly simple to make, so stick with me—I’ll walk you through every step to get it just right.

Why You’ll Love This Recipe

Unexpected Flavor Combo: Gorgonzola’s sharp tang paired with smoky grilled potatoes is a total game changer.
Simple to Prep: Just a few ingredients and foil packets make this an easy grill-up any night.
Flexible and Fresh: Add your favorite herbs to customize to your taste.
Perfect for Gatherings: Makes a crowd-pleasing side that feels a little fancy without fuss.

Ingredients & Why They Work

Each ingredient in this Grilled Gorgonzola Potatoes Recipe plays a starring role. The Yukon gold potatoes hold up well on the grill and become beautifully crispy; Gorgonzola adds a creamy, tangy kick, while fresh herbs brighten everything up. Keep your ingredients simple and fresh for best results.

Grilled Gorgonzola Potatoes Recipe - Ingredients

Baby Yukon Gold Potatoes: Their thin skin means no peeling, and they get perfectly crispy without turning mushy.
Olive Oil: Helps the potatoes crisp up on the grill and keeps them moist inside.
Salt, Pepper & Garlic Powder: Basic seasonings that bring out the natural potato flavor.
Crumbled Gorgonzola Cheese: Adds a bold, creamy punch — go for a quality brand for best flavor.
Chopped Chives: Mild onion flavor that complements the cheese without overpowering.
Fresh Herbs (Dill, Parsley, Basil, Oregano): Adds freshness and a lovely herbal aroma; use what you love or have on hand.
Arugula Microgreens: A peppery garnish that adds a pop of color and bite at the end.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love mixing up the herbs depending on the season or what’s fresh at the market. Sometimes, I add a sprinkle of crushed red pepper for a little heat. You should feel free to make this Grilled Gorgonzola Potatoes Recipe uniquely yours! Don’t be shy about swapping in your favorite cheese or tossing in some extra garlic if that’s your vibe.

Variation: One time, I tried blue cheese instead of Gorgonzola, which gave a sharper edge, and my guests loved it.
Herb Swap: Thyme or rosemary are great alternatives if you don’t have the usual herbs on hand.
Make it Vegan: Skip the cheese and toss with nutritional yeast for a cheesy flavor without dairy.
Spice it Up: Add smoked paprika or a dash of cayenne to the olive oil before grilling for smoky heat.

Step-by-Step: How I Make Grilled Gorgonzola Potatoes Recipe

Grilled Gorgonzola Potatoes Recipe - Recipe Step

Step 1: Fire up the Grill

Start by preheating your grill to its highest setting—ideally over 500°F. I know, that sounds hot, but trust me, that direct heat is what crisps up the potatoes and gives that amazing grilled flavor. Let it heat for at least 15 minutes; this patience pays off big time in texture and taste.

Step 2: Prep the Potatoes in Foil

While the grill is heating, layer two sheets of foil and fold up the edges to form a shallow tray—this keeps the potatoes contained but lets heat circulate. Toss your halved Yukon gold potatoes with olive oil, salt, pepper, and garlic powder right in the foil. Make sure every piece is well coated—this is key for even grilling and flavor. I like to place the foil pack on a baking sheet first; it’s way easier to carry to the grill without spills.

Step 3: Grill and Toss

Place the foil pack on the grill, cut-side down if possible—that flat surface crisps up nicely. Don’t cover the top with foil; leave it open so steam escapes. Grill for 15 to 20 minutes, tossing gently every 5 minutes so the potatoes brown evenly and don’t burn. You’re aiming for fork-tender potatoes with a nice golden crust.

Step 4: Add the Gorgonzola and Herbs

Once the potatoes are tender, sprinkle the crumbled Gorgonzola evenly over the top. Close the grill lid briefly (about 1 minute) so the cheese melts just slightly—head’s up, it softens beautifully but won’t completely melt away. Transfer the foil pack back to your baking sheet, sprinkle on all your fresh herbs, chopped chives included, and give it one last gentle toss. That fresh herb hit right at the end really brightens the whole dish.

Step 5: Serve with Microgreens

Serve the potatoes immediately, topped with a handful of arugula microgreens. That little peppery crunch adds a fresh, lively contrast to the rich cheese and tender potatoes. I promise, this is the kind of side dish where everyone will be reaching for seconds.

Pro Tips for Making Grilled Gorgonzola Potatoes Recipe

Choose Yukon Golds for Texture: They have the perfect balance of waxy and starchy for grilling—don’t substitute with Russets as they fall apart.
Don’t Skip the Tossing: Turning the potatoes every few minutes ensures even cooking and crispy edges.
Gorgonzola Timing Matters: Add cheese only at the end to avoid it melting into a greasy mess; you want little pockets of bold flavor instead.
Use Foil Properly: Double-layer and create high edges to keep oils and juices from dripping into the grill but still allow heat to crisp the potatoes.

How to Serve Grilled Gorgonzola Potatoes Recipe

Grilled Gorgonzola Potatoes Recipe - Serving Suggestion

Garnishes

I’m a sucker for the peppery bite that arugula microgreens add—they’re my go-to finishing touch. Sometimes I swap a drizzle of balsamic reduction or a sprinkle of toasted walnuts for crunch and a bit of sweetness. Fresh chives or a lemon zest sprinkle also brighten things up perfectly.

Side Dishes

This potato recipe pairs like a dream with grilled chicken or steak, but it’s equally fantastic next to a summer salad or grilled veggies. For a heartier meal, I love serving it alongside bratwurst or even smoked salmon—there’s something about the creamy cheese and smoky potatoes that complements bold proteins beautifully.

Creative Ways to Present

For dinner parties, I’ve served these potatoes on a big wooden board with herb sprigs scattered all around—it looks rustic and inviting. You can also scoop them into little cast iron skillets for individual portions or nestle them on top of polenta rounds for a fun appetizer twist. The versatility means you can dress it up or down just how you want.

Make Ahead and Storage

Storing Leftovers

I usually store leftover grilled Gorgonzola potatoes in an airtight container in the fridge for up to 3 days. The potatoes hold up well, but the fresh herbs and microgreens are best added fresh when reheating. I remove them to keep the flavors bright and textures fresh.

Freezing

Freezing works, but I’ve found the texture suffers a bit. If you want to freeze, skip the fresh herbs and microgreens and add those fresh when you’re ready to eat. Freeze the potatoes wrapped tightly and thaw in the fridge overnight before reheating.

Reheating

To reheat, I prefer warming the potatoes in a hot oven or under a broiler briefly to bring back the crispiness, rather than the microwave which can leave them soggy. After reheating, add fresh herbs and a sprinkle of cheese for that just-made feel.

FAQs

Can I use other types of potatoes for this recipe?

You can, but Yukon golds are ideal because they hold their shape and crisp well on the grill. Russet potatoes tend to get mushy and may not grill as evenly. Baby red potatoes are also a good alternative if you prefer something a little sweeter.
Is there a substitute for Gorgonzola cheese?

Yes! Blue cheese or Roquefort have a similar tangy punch. Feta can also work, though it’s milder and less creamy. If you’re avoiding dairy, nutritional yeast can provide a cheesy flavor without the creaminess.
Can I make this recipe indoors if I don’t have a grill?

Absolutely. You can roast the foil-packaged potatoes in a hot oven (about 425°F) on a baking sheet. The texture won’t be exactly the same as grilled, but it will still be delicious. Finish with the cheese and herbs as instructed.
How do I know when the potatoes are done?

You’ll want the potatoes to be fork-tender and have a lightly crisped exterior. When pierced with a fork, they should slide in easily without resistance. Tossing every few minutes helps develop an even, golden crust.

Final Thoughts

This Grilled Gorgonzola Potatoes Recipe is one of those dishes I come back to whenever I want something a little special without spending hours in the kitchen. It’s approachable, packed with flavor, and perfect for sharing with friends or family. Give it a try—you’ll be amazed how a few simple ingredients and the magic of the grill transform humble potatoes into something truly memorable. Can’t wait to hear what you think!