Side Dish Sundays: Grilled Gorgonzola Potatoes.

I’m verrrry excited to bring you into the world of grilled gorgonzola potatoes.

These grilled gorgonzola potatoes are loaded with flavor! Crispy, crunchy grilled bab golds topped with creamy blue cheese and fresh herbs.

These.are.tops.

Seriously. These is so ridiculously flavorful that they will become a summer staple ASAP.

potatoes ready for grilling

They have also been one of the most requested recipes I’ve had in long time, probably because I’ve unabashedly shown them on instagram stories nearly every weekend for months!

Once you make them, you won’t want to stop. And once you make them, they become quick and easy to make.

Even last weekend, we ended up making last minute lunch for a crowd and I knew that I had a few pounds of the baby Yukon gold potatoes. I lit the grill, Eddie cut the potatoes and we had them finished by the time everything else was ready.

And everyone went NUTS.

This isn’t a new dish for us – I’m pretty sure that over the decade or so, my uncle has made something similar on the grill. They are always a huge hit and people fight for the last bite.

potatoes on the grill

Just WHY are they the best?

First, they are easy. It’s technically a five ingredient dish! You really only need potatoes, salt, pepper, olive oil and gorgonzola. I like to add a little garlic powder, as well as a bunch of chives at the end for more flavor.

Second, the texture. Super crisp, crunchy potatoes that get melty when you bite in. Topped with creamy gorgonzola. Eeeep.

And finally, the flavor. Obviously! Charred, smoky potatoes. Savory cheese. Fresh herbs.

Baby gold potatoes work great, but you can use other potatoes too. I personally make this a lot with potatoes I get here at a local farm – they are more of a white potato with a very thin skin. Chopped sweet potatoes would also be fantastic!

These grilled gorgonzola potatoes are loaded with flavor! Crispy, crunchy grilled bab golds topped with creamy blue cheese and fresh herbs.

These are some of the dinner combos that I love to make with grilled gorgonzola potatoes:

Yogurt marinated grilled cheese + grilled broccoli salad

Garlic butter salmon + parmesan pistachio kale salad

Skirt steak with avocado pesto and grilled corn relish

Open faced steak sandwich with avocado horseradish 

Pulled pork sandwiches with cherry chipotle BBQ sauce

These grilled gorgonzola potatoes are loaded with flavor! Crispy, crunchy grilled bab golds topped with creamy blue cheese and fresh herbs.

Grilled Gorgonzola Potatoes

These grilled gorgonzola potatoes are loaded with flavor! Crispy, crunchy grilled bab golds topped with creamy blue cheese and fresh herbs.

  • 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 crumbled gorgonzola cheese
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped fresh herbs ((dill, parsley, basil, oregano, whatever you love!))
  • 1 handful arugula micro greens
  1. Preheat your grill to the highest heat. Let it heat for at least 15 minutes – it should read over 500 degrees F.
  2. 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.
  3. 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.
  4. Serve immediately!

 

These grilled gorgonzola potatoes are loaded with flavor! Crispy, crunchy grilled bab golds topped with creamy blue cheese and fresh herbs.

I could eat this as a meal alone.

The post Side Dish Sundays: Grilled Gorgonzola Potatoes. appeared first on How Sweet Eats.



from How Sweet Eats https://ift.tt/2KMMorJ

Comments

Post a Comment

Popular posts from this blog

A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker

Image
Louiie Victa Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn’t exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that “organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy.” And, Adams added, there’s the “socioeconomic stigma…that had a racial component too,” which is only exacerbated by “travelogue shows [like] Bizarre Foods .” Despite being mali
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’
Read more

Restaurant Workers Are Combing Through Job Listings — But They’re Not Applying

Image
Photo by Dominic Lipinski/PA Images via Getty Images Culinary Agents CEO Alice Cheng on the restaurant worker shortage and how workers will return to the industry ‘on their timeframe’ As restaurants across the country expand capacity, reopen for indoor dining, and prepare for a new season of outdoor service, owners are struggling to find staff to meet their needs. Many workers still don’t feel safe returning to work during a pandemic. Others don’t want to fight with patrons over health and safety guidelines. Some may have left town or joined another industry while they were laid off and will return when the timing and opportunity are right. Alice Cheng, CEO of hospitality industry job search engine Culinary Agents , has a macro view of the hiring trends across various cities and states and is a careful observer of candidate behavior. “A lot of the data that we see is there’s so many people looking at jobs, more so than in the past, and they’re waiting,” Cheng told Eater’s Digest
Read more