Gorgonzola Grilled Potatoes

The grilling extravaganza continues! And this time we go a little fancier—gorgonzola grilled potatoes. My love of grilling recipes is well-documented, partly because grilled food is delicious, but also because it’s often healthier, easier, and requires less cleanup.

I’ve been in love with my grilled cheddar rosemary sweet potatoes for like a year now, and this is a similar idea, just taking it up a notch.

Now, obviously strong blue cheese is a polarizing thing. I truly adore it, but realize not everyone does. If you hate it, then I’d say move on, this isn’t for you. But if you’re kind of on the fence, then I’d recommend giving this a try…melting the gorgonzola crumbles and the thin coating it makes over the crispy potatoes and herbs really mellows out the flavor and makes it less in-your-face.

This is a perfect weeknight side dish for one person (hello!), but also could be a great fancy-feeling (and low-effort) side for a dinner party.

Preheat your grill to very high heat, for at least 15 minutes. It should read over 450 degrees F when it’s ready.

While the grill is heating, dice up your potatoes. Layer two sheets of foil together and fold up the edges to create a barrier of sorts (think “baking sheet with sides”). Drizzle olive oil on there and then put the potato pieces in there, and drizzle some more. Sprinkle on the salt, pepper and garlic powder and toss well.

When the grill’s ready, transport out to the grill on a plate or cutting board. Place the foil pack on the grill (do not put a cover on the foil, you want it to be like a makeshift baking sheet) and close the grill. Grill for 15 to 20 minutes, tossing stirring every 5-10 minutes. You want the potatoes fork-tender and crispy on the outside.

Once they’re ready, sprinkle on the gorgonzola crumbles and shut the grill for one more minute. Then remove the whole foil pack (use the same plate or cutting board to transport).

Sprinkle on the fresh herbs (I only had rosemary, and honestly it’s still amazing without herbs). Serve hot.

Cheeeeeeeesy indulgent goodness! I love this super easy take on a side dish, but love that it feels kind of fancy too.

Other side dish ideas you’ll love:

I scaled this back for myself (as one person, it’s not a good idea for me to eat 2 pounds of potatoes…); for one person I use a medium potato and about a quarter cup of the cheese crumbles

2 pounds of baby Yukon gold potatoes, halved
1 to 2 tablespoons of olive oil
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/3 to 1/2 cup of crumbled gorgonzola cheese
Optional: 2 tablespoons chopped of chives
Optional: 1 tablespoon of chopped fresh herbs (rosemary, dill, parsley, basil, oregano, whatever you love!)

Preheat your grill to very high heat, for at least 15 minutes. It should read over 450 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. Drizzle olive oil and then put the potato pieces in there, and drizzle some more.
Sprinkle on the salt, pepper and garlic powder and toss well.
Transport out to the grill on a plate or cutting board. Place the foil pack on the grill (do not put a cover on the foil, you want it to be like a makeshift baking sheet) and close the grill.
Grill for 15 to 20 minutes, tossing stirring every 5-10 minutes. You want the potatoes fork-tender and crispy on the outside.
Once they’re ready, sprinkle on the gorgonzola crumbles and shut the grill for one more minute. Then remove the whole foil pack (use the same plate or cutting board to transport) and sprinkle on the fresh herbs. Serve hot.