Name: Grilled Gorgonzola Potatoes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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, or your favorite); 1 handful arugula microgreens

Jump to Recipe· 4.8 from 4 reviews

If you’ve never thought of pairing golden, crispy baby potatoes with bold, creamy gorgonzola cheese on the grill—oh, you are in for a treat. This Grilled Gorgonzola Potatoes Recipe is absolutely fan-freaking-tastic: the potatoes get perfectly tender and charred, while the gorgonzola adds that wonderful punch of flavor that’ll keep you coming back for more. Trust me, once you try this, it’ll quickly become a favorite at your cookouts and dinners alike, and I can’t wait to share the whole process with you.

Why You’ll Love This Recipe

Simplicity Meets Sophistication: Few ingredients come together so easily yet deliver such gourmet flavors.
Perfect Char & Creamy Bite: The grill crisps the potatoes beautifully, paired with melty, tangy gorgonzola—pure magic.
Customizable Freshness: Fresh herbs and microgreens add a pop of brightness, making this recipe adaptable to your taste.
Great for Any Occasion: Whether it’s a BBQ feast or a weeknight side, this recipe impresses every time.

Grilled Gorgonzola Potatoes, grilled potato recipes, how to make gorgonzola potatoes, easy grilled potato side dishes, gourmet potato recipes - This image shows a single layer of small yellow potatoes, neatly cut in halves and quarters, spread out in a rectangular tray lined with foil. The potatoes have a smooth and slightly shiny skin with spots of black pepper and salt sprinkled across them. The potato pieces vary in size but fit closely together, filling the whole tray. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Grilled Gorgonzola Potatoes Recipe plays a role in flavor and texture harmony. The potatoes need to be small and tender, olive oil coaxes a crisp exterior, and the gorgonzola brings its unmistakable sharp creaminess that you just can’t replace. Pick fresh herbs that you love to really elevate the whole dish.

Grilled Gorgonzola Potatoes, grilled potato recipes, how to make gorgonzola potatoes, easy grilled potato side dishes, gourmet potato recipes - Flat lay of halved baby Yukon gold potatoes arranged naturally, a small white bowl of golden olive oil, a small white bowl of coarse salt crystals, a small white bowl of cracked black peppercorns, a small white bowl of pale garlic powder, a small white bowl filled with crumbled creamy blue-veined gorgonzola cheese, a small white bowl of finely chopped bright green chives, a small white bowl containing a mixed blend of chopped fresh herbs including dill, parsley, basil, and oregano, a small white ceramic dish holding a handful of vibrant green arugula microgreens, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Baby Yukon gold potatoes: Their waxy texture holds up well on the grill and offers that perfect creamy interior.
Olive oil: Helps the potatoes crisp up on the grill and adds a subtle fruity richness.
Salt & pepper: Basics that enhance the natural flavor of the potatoes.
Garlic powder: A quick way to add a hint of savory depth without overpowering.
Crumbled gorgonzola cheese: The star ingredient that melts slightly on warm potatoes, delivering bold, tangy goodness.
Chopped chives and fresh herbs (dill, parsley, basil, oregano): Freshness and color that brighten the dish and balance the richness.
Arugula microgreens: Adds a peppery crunch and a touch of elegance on top.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love making this recipe my own depending on what herbs I have on hand and who I’m cooking for. You can easily tweak it to suit your mood or dietary needs without losing the essence of those amazing grilled flavors and creamy cheese.

Variation: One of my favorite twists is swapping some of the gorgonzola for blue cheese for an even sharper tang. It’s a game-changer if you like strong cheese flavors.
Herb Swaps: When I’m short on fresh herbs, I’ll use dried oregano or basil—just adjust the quantities to avoid overpowering.
Dietary Modifications: For a lighter version, try using a sprinkle of nutritional yeast instead of cheese to keep that savory depth without dairy.
Spice it Up: Adding a pinch of chipotle or smoked paprika to the olive oil drizzle gives it a subtle smoky heat I often crave.

Step-by-Step: How I Make Grilled Gorgonzola Potatoes Recipe

Step 1: Preparing the Grill and Potatoes

First thing, get your grill roaring hot—over 500°F if possible—and let it heat up for at least 15 minutes. This high heat is key to achieving that ideal crispy edge on the potatoes. While it’s heating, layer two sheets of foil, fold the edges up to create a shallow tray, and toss your halved baby Yukon golds with olive oil, salt, pepper, and garlic powder. Make sure every potato is evenly coated so they char beautifully and don’t stick.

Step 2: Grilling the Potatoes

Place your foil pack right on the grill grate. I like to arrange the potatoes mostly cut-side down to get that flat surface extra crispy—trust me, it’s a little trick that makes all the difference. Close the grill lid and let them cook for 15 to 20 minutes, tossing every five minutes to cook evenly and avoid any burning. You want them fork-tender with a subtle char but not mushy.

Step 3: Adding the Gorgonzola

Once the potatoes are soft and crisp just right, sprinkle the crumbled gorgonzola cheese over them while they’re still on the foil pack. Close the grill for about one minute so the cheese melts just a bit, getting creamy but not completely liquid. This step is all about layering flavor and texture.

Step 4: Finishing Touches

Carefully remove the foil pack from the grill and transfer it to a baking sheet or serving platter. Now sprinkle on all the fresh chopped herbs and scatter a handful of arugula microgreens on top. The herbs bring brightness, and those greens add a lovely peppery crunch and freshness that balances the rich cheese.

Pro Tips for Making Grilled Gorgonzola Potatoes Recipe

Foil Pack Technique: Folding up the edges tightly creates a mini roasting pan right on your grill, keeping the potatoes moist but allowing that crisping on the bottom.
High Heat Is Essential: If your grill isn’t hot enough, the potatoes steam instead of crisp, so wait the full 15 minutes for a blazing grill before placing the potatoes.
Don’t Overdo the Cheese: Gorgonzola can be intense, so adding too much too early can overshadow the potatoes’ flavor—sprinkle it near the end instead for perfect melt and balance.
Mind the Tossing: Toss potatoes gently but frequently while grilling to avoid burning and help them cook evenly; rushing or skipping this step can lead to uneven cooking.

How to Serve Grilled Gorgonzola Potatoes Recipe

Garnishes

I always top these grilled potatoes with fresh chopped chives and whichever fresh herbs I have handy—dill and parsley are my go-tos because they’re bright but subtle. The arugula microgreens are my secret weapon; they add a little peppery crunch that balances the creamy and salty cheese. A light drizzle of good olive oil right before serving also adds shine and richness.

Side Dishes

This recipe pairs beautifully with grilled meats like steak or chicken, and I love serving it alongside a simple mixed green salad for freshness. It’s also fantastic with roasted veggies or even as the star side on a vegetarian spread with hearty grilled portobellos or marinated tofu.

Creative Ways to Present

For gatherings, I’ve served these potatoes straight from the foil pack on a wooden board surrounded by piles of fresh herbs and microgreens, giving everyone a rustic, family-style experience. Other times, I arrange the potato halves artfully on a platter with little dollops of gorgonzola and scatter tiny edible flowers on top—guests love the extra touch for special occasions!

Make Ahead and Storage

Storing Leftovers

Wrap leftover grilled gorgonzola potatoes tightly in foil or transfer to an airtight container and refrigerate. They usually keep well for up to 3 days. The flavors meld overnight, making reheated potatoes even tastier, but be sure to store the fresh herbs separately if you want to keep their vibrant color.

Freezing

I haven’t personally frozen these grilled potatoes because the texture can get a bit mushy after thawing, especially with the cheese involved. If you want to try, freeze before adding fresh herbs, wrapped tightly, and thaw slowly in the fridge before reheating.

Reheating

The best way I’ve found to reheat leftovers is in a hot oven or toaster oven—about 350°F for 10-15 minutes—to keep the edges crisp rather than soggy. You can also pop them on the grill quickly, but watch closely so the cheese doesn’t burn. Reheat gently to preserve that delicious creamy texture!

FAQs

Can I use other types of potatoes for this grilled gorgonzola potatoes recipe?

Absolutely! While baby Yukon golds work best because of their creamy texture and size, you can use red potatoes or fingerlings. Just make sure to cut bigger potatoes into small halves or quarters to ensure even cooking on the grill.
What if I don’t have a grill? Can I make this recipe indoors?

Definitely! You can roast the potatoes in a hot oven (about 425°F) on a baking sheet lined with foil, tossing occasionally until tender and crisp. Add the gorgonzola at the end and let it melt under the broiler for a minute or two. You’ll still get great results without the smoky char.
How do I prevent the potatoes from sticking to the foil?

Make sure to toss them well in olive oil before placing on the foil, and avoid overcrowding the pack. Using double layers of foil and folding the edges to create a shallow tray helps as well. Also, don’t cover the top with foil so the heat crisps the potatoes rather than steaming them.
Can I prepare the potatoes ahead of time?

Yes! You can prep the potatoes and season them, then keep them ready in the fridge. When you’re ready, just pop the foil pack on the hot grill. This can save you some time if hosting.
What can I substitute for gorgonzola if I don’t like blue cheese?

You can try feta cheese for a milder, tangy flavor or goat cheese for creaminess without the pungency. Just keep in mind the flavor profile will change slightly but still be delicious!

Final Thoughts

This Grilled Gorgonzola Potatoes Recipe is one I make over and over not just because it’s delicious, but because it brings that cozy, elevated feel without much fuss. Honestly, it’s the kind of side dish that sparks happy dinner conversations—from the crispy edges to the melty gorgonzola kisses of flavor. I hope you’ll try this soon, whether for a casual weeknight or your next barbecue; it’s a winner every single time, and I’m excited for you to fall in love with it just as I have.