If you’re looking to elevate your potato game, you have to try this Grilled Gorgonzola Potatoes Recipe. It’s one of those recipes that hits all the right notes—crispy edges, creamy tangy cheese, and fresh herbs that just sing together. I’ve made these countless times for friends and family, and believe me, they disappear faster than you can say “seconds!” Stick around, because I’ll walk you through everything you need to make these golden, cheesy beauties come out perfect every time.
Why You’ll Love This Recipe
- Perfect Crispy-to-Creamy Texture: The high heat grilling crisps the cut side of the potatoes while the inside stays tender and soft.
- Bold Gorgonzola Flavor: The tangy, crumbly cheese melts just enough on the warm potatoes to add a rich, luxurious bite.
- Fresh Herb Boost: Adding fresh herbs and microgreens at the end brightens all the flavors wonderfully.
- Hands-Off Grilling Method: The foil pack makes it foolproof and super easy to toss and check for doneness without losing heat.
Ingredients & Why They Work
This Grilled Gorgonzola Potatoes Recipe keeps things simple but packs tons of flavor by combining creamy Yukon gold potatoes with that delicious punch of gorgonzola. Don’t rush picking your potatoes; baby Yukon golds are perfect because their waxy texture holds up beautifully on the grill.
- Baby Yukon gold potatoes: Their thin skin and buttery flesh grill up tender yet crisp on the edges.
- Olive oil: Coats the potatoes for perfect crisping and adds just the right touch of richness.
- Salt, pepper & garlic powder: Classic seasonings that enhance the natural potato flavor without overpowering it.
- Crumbled gorgonzola cheese: Adds tangy creaminess that melts just enough to be dreamy without losing its crumbly character.
- Chopped chives: Brings a mild onion note that pairs beautifully with the cheese.
- Fresh herbs (dill, parsley, basil, oregano): Feel free to mix and match your favorites for a fresh, herbal pop.
- Arugula microgreens: A peppery, vibrant garnish that adds crunch and color at the last minute.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love experimenting with this Grilled Gorgonzola Potatoes Recipe, and it’s so forgiving that you can play around with herbs, spices, or even the cheese. Everyone who tries it thinks it’s exactly the same every time, but I always sneak in new flavor twists.
- Variation: Sometimes I swap gorgonzola for blue cheese or goat cheese for a milder tang, depending on my mood or what’s in my fridge.
- Dietary switch: For a vegan twist, you can omit the cheese or use a dairy-free alternative, then add nutritional yeast for umami depth.
- Seasonal herbs: Try swapping fresh herbs based on the season—like tarragon in spring or smoked paprika in fall for a warm twist.
- Spice it up: For those who like a little heat, sprinkle crushed chili flakes before grilling for a subtle kick.
Step-by-Step: How I Make Grilled Gorgonzola Potatoes Recipe
Step 1: Get Your Grill Hot and Ready
The first secret to perfect grilled potatoes is an insanely hot grill—think at least 500°F. I set mine on the highest heat and walk away for at least 15 minutes. It sounds like a lot, but trust me, that initial heat blast is what crisps the potatoes beautifully without drying them out. While you wait, prep your potatoes and foil pack.
Step 2: Prep the Potatoes in a Foil Packet
Halve your baby Yukon gold potatoes and toss them in a mix of olive oil, salt, pepper, and garlic powder—make sure each piece is nicely coated. Then layer two sheets of foil and fold the edges up to create a shallow tray. This keeps the potatoes from sitting in their own moisture while on the grill. Pro tip: placing the foil pack on a baking sheet helps you carry it to the grill without spills or burns.
Step 3: Grill Then Add the Gorgonzola
Place your foil pack on the grill—no need to cover the top with foil—and close the lid. I like to start with most potatoes cut-side down so that side crisps up nicely. Toss the potatoes every 5 minutes or so to avoid burning and to ensure even cooking. After about 15-20 minutes, you’ll know they’re done when a fork slides in easily and they’re getting golden edges. Now sprinkle on the crumbled gorgonzola and cover the grill for just one minute to let the cheese soften but not melt away completely.
Step 4: Finish with Fresh Herbs and Serve
Carefully remove the foil pack—remember, it’s hot! I usually transfer it back onto a baking sheet so I can sprinkle the chopped fresh herbs and microgreens evenly. This last step brightens the whole dish and gives it a fresh herbaceous aroma. Serve immediately while warm and let the flavors mingle on your plate.
Pro Tips for Making Grilled Gorgonzola Potatoes Recipe
- Potato Size Matters: I always pick similar-sized baby Yukon golds for even cooking—no one likes biting into a raw chunk.
- Double Foil Layer: Folding two sheets of foil prevents moisture buildup that can make potatoes soggy instead of crisp.
- Keep an Eye When Topping Cheese: Gorgonzola softens quickly, so just a minute on the grill with the lid closed is enough to let it get melty without disappearing.
- Use Fresh Herbs at the End: Adding herbs after grilling keeps their flavor punchy and fresh instead of dull and cooked out.
How to Serve Grilled Gorgonzola Potatoes Recipe
Garnishes
I swear by handfuls of peppery arugula microgreens and a sprinkle of chopped chives. Together, they add vibrant color, a slight crunch, and a fresh contrast to the rich cheese. Sometimes I’ll add a little lemon zest to brighten the whole plate further—it’s a total game-changer!
Side Dishes
I love pairing these potatoes with grilled meats like steak or chicken, or even alongside a big summer salad. They also hold their own next to sausages or roasted veggies, making them a versatile crowd-pleaser at barbecues.
Creative Ways to Present
For dinner guests, I sometimes serve the potatoes on rustic wooden boards garnished with extra herb sprigs and a drizzle of extra virgin olive oil. You could also turn them into a plated starter topped with a dollop of sour cream or crème fraîche to amp up the creaminess even more.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover grilled potatoes in an airtight container in the fridge. They keep well for up to 3 days, though I usually can’t resist them longer! Keep the fresh herbs separate if you want to preserve their brightness.
Freezing
I don’t typically freeze this dish because the texture of the potatoes and fresh herbs changes after thawing. But if you must, flash freeze the grilled potatoes separately (without cheese or herbs), then add toppings fresh after reheating.
Reheating
To reheat leftovers, I spread the potatoes on a baking sheet and pop them into a 400°F oven for about 10 minutes to re-crisp the edges. I add fresh cheese and herbs after reheating so those flavors stay vibrant.
FAQs
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Can I use regular potatoes instead of baby Yukon golds for this Grilled Gorgonzola Potatoes Recipe?
Absolutely! Just cut the potatoes into similarly sized chunks to make sure they cook evenly. Keep in mind that baby Yukon golds have thinner skins and a creamier texture, so results may vary slightly with larger potatoes.
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How do I prevent my potatoes from being soggy after grilling?
Using a double layer of foil with folded edges helps moisture escape and creates a barrier so potatoes don’t steam in their own juices. Tossing them every 5 minutes encourages even crisping on the grill.
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Can I make this recipe ahead of time and reheat it successfully?
Yes! Store the grilled potatoes without the fresh herbs and microgreens, then reheat in the oven to crisp them back up. Add herbs and cheese fresh after reheating for the best flavor.
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What cheese can I substitute for gorgonzola if I don’t have any?
Blue cheese, feta, or goat cheese are great substitutes. Each brings a different level of tanginess and creaminess, so pick what suits your taste buds or what you’ve got on hand.
Final Thoughts
This Grilled Gorgonzola Potatoes Recipe has become one of my go-to dishes whenever I want something special but not complicated. It’s the kind of recipe that makes you look like a pro when friends come over, but honestly, it’s just down-to-earth, easy grilling magic. Next time you fire up your grill, give these potatoes a try—you’ll love how the creamy cheese melds with crispy potatoes and fresh herbs in a way that feels both fancy and comforting. Seriously, I can’t recommend this enough!
Print
Grilled Gorgonzola Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
Grilled Gorgonzola Potatoes are a flavorful side dish featuring tender Yukon gold potatoes grilled to perfection with olive oil, garlic, and a sprinkle of crumbled gorgonzola cheese, fresh herbs, and chives. This easy recipe combines smoky grilled flavor with creamy cheese and fresh greens for a delicious and elegant accompaniment to any meal.
Ingredients
Main 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 your choice)
- 1 handful arugula microgreens
Instructions
- Preheat the Grill Preheat your grill to the highest heat setting, allowing it to reach over 500 degrees Fahrenheit. Let it heat for at least 15 minutes to ensure high temperature for perfect grilling.
- Prepare the Potato Pack While the grill is heating, layer two sheets of foil and fold up the edges to create a shallow dish. Place the halved potatoes in the foil pack, drizzle with olive oil, then sprinkle evenly with salt, pepper, and garlic powder. Toss the potatoes inside the foil to coat thoroughly. Place the foil pack on a baking sheet to make handling easier.
- Grill the Potatoes Position the foil pack directly on the hot grill grates, leaving the top open (do not cover with foil). Arrange most of the potatoes cut-side down so they can develop a crispy surface. Grill for 15 to 20 minutes, tossing the potatoes every five minutes or so, until they are fork tender and slightly crisped.
- Add the Gorgonzola Cheese Once potatoes are tender, sprinkle the crumbled gorgonzola cheese over them inside the foil pack. Close the grill and cover the potatoes for 1 minute, allowing the cheese to melt slightly.
- Finish with Herbs and Serve Carefully remove the foil pack from the grill and transfer it back to the baking sheet. Sprinkle the chopped chives, fresh herbs, and arugula microgreens over the potatoes. Serve the grilled gorgonzola potatoes immediately while warm and melty.
Notes
- You can adjust the amount of gorgonzola cheese to your taste; use more for a stronger cheese flavor.
- If you don’t have a grill, you can cook the potatoes in a preheated oven at 425 degrees Fahrenheit on a foil-lined baking sheet for about 30-35 minutes, tossing halfway through.
- Fresh herbs can be varied based on preference; basil, parsley, and dill work wonderfully together.
- Be sure to keep an eye on the potatoes while grilling to avoid burning, especially when cooking at high heat.
- For a milder flavor, substitute gorgonzola with blue cheese or feta cheese.
