Description
These Grilled Gorgonzola Potatoes are a delicious and easy side dish that combines tender baby Yukon gold potatoes with the rich, tangy flavor of crumbled gorgonzola cheese, fresh herbs, and a hint of garlic. Perfectly crisped on the grill, this recipe makes for an impressive yet simple accompaniment to any meal.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds baby Yukon gold potatoes, halved
- 1 to 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Toppings
- 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
Instructions
- Preheat Grill: Preheat your grill to the highest heat setting and let it heat for at least 15 minutes until it reaches over 500 degrees Fahrenheit.
- Prepare Potatoes: While the grill is heating, layer two sheets of foil and fold up the edges to create a barrier. Place the halved potatoes in the foil pack, drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder. Toss to evenly coat all the potatoes.
- Grill Potatoes: Put the foil pack on a baking sheet for easy handling and place it on the grill. Grill with the lid closed, starting most potatoes cut-side down to get them crisp. Toss the potatoes every five minutes and cook for 15 to 20 minutes until fork tender and slightly crisp.
- Add Cheese and Herbs: Once the potatoes are tender, sprinkle the crumbled gorgonzola on top and close the grill lid for 1 minute to slightly melt the cheese. Remove the foil pack from the grill and transfer back to the baking sheet.
- Finish and Serve: Sprinkle the chopped chives, fresh herbs, and arugula microgreens over the potatoes. Serve immediately while warm.
Notes
- You can substitute gorgonzola with blue cheese or feta for a similar tangy flavor.
- If you don’t have a grill, you can roast the potatoes in a hot oven at 425 degrees Fahrenheit for 25-30 minutes.
- Use fresh herbs of your choice to customize the flavor such as rosemary, thyme, or basil.
- The arugula microgreens add a peppery freshness but can be omitted or replaced with baby spinach or arugula leaves.
- For added richness, drizzle a little more olive oil over the potatoes before serving.
