I’m very excited to share a simple, show-stopping summer side: grilled gorgonzola potatoes.
These are truly exceptional.
They’re surprisingly easy, packed with flavor, and become a go-to whenever the grill comes out.
I’ve had so many requests for this recipe — probably because I’ve been sharing them on Instagram Stories almost every weekend. Once you try them, they’ll quickly become one of your favorite grilled sides.
They’re perfect for last-minute meals too. Recently I threw together a quick lunch for a crowd: I lit the grill, my partner cut the potatoes, and by the time everything else was ready the potatoes were done. Everyone loved them.
This recipe isn’t brand new to my family — my uncle has been grilling similar potatoes for years — but they still always get devoured and people fight for the last bite.
Why they’re so good:
- They’re easy — essentially a five-ingredient dish: potatoes, salt, pepper, olive oil and gorgonzola. I also add garlic powder and finish with fresh chives.
- Texture — crisp, slightly charred potatoes with a tender interior. The hot potatoes meet creamy gorgonzola for irresistible contrast.
- Flavor — smoky grill char, savory blue cheese, and bright fresh herbs make these addictive.
Baby Yukon Golds work wonderfully, but other small potatoes or thin-skinned whites from your local farm are great too. Chopped sweet potatoes would be delicious as an alternative.
What to serve with grilled gorgonzola potatoes
Pair them with grilled proteins and bright salads. A few favorite combos:
- Yogurt-marinated grilled chicken + 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
Grilled Gorgonzola Potatoes
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Ingredients
- 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
Equipment
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gas grill
Instructions
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Preheat your grill to high heat and allow it to warm for at least 15 minutes; it should read over 500°F if you have a thermometer.
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While the grill heats, layer two sheets of foil and fold up the edges to form a shallow tray. Place the halved potatoes inside, drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder. Toss to coat evenly. For easy transport, set the foil pack on a baking sheet.
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Set the foil pack on the grill (leave the top uncovered). For crisp edges, place most potatoes cut-side down to begin. Grill for 15–20 minutes, tossing every five minutes, until potatoes are fork-tender and starting to crisp. When tender, scatter the gorgonzola over the hot potatoes and close the grill for 1 minute to melt the cheese slightly. Remove the foil pack from the grill and transfer to a baking sheet; sprinkle on the fresh herbs and chives.
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Serve immediately, garnished with microgreens or extra herbs if desired.
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Thanks — I appreciate you!
I could easily make a meal of this on its own.