Grilled Potatoes with Gorgonzola

by Thea Miller

Grilled Potatoes with Gorgonzola 

This super easy side dish serves 4 and pairs perfectly with grilled chicken or beef.
Adapted from How Sweet Eats 



2 pounds baby Yukon gold potatoes, halved
1 to 2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1/3 to ½ cup Rock n' Rolla Gorgonzola cheese, crumbled
2 tablespoons chopped chives
1 tablespoon chopped fresh herbs (dill, parsley, basil, oregano, whatever you love!)
1 handful micro greens, optional


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 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 foil and 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 and serve immediately.