Gorgonzola Potatoes are the perfect side dish for any dinner! Delicious roasted potatoes are sprinkled with Gorgonzola cheese, melted inside a smoky grill, and then served on top of a bed of arugula or watercress greens. Simple, sophisticated and SO good!!
Before I get started on how delicious these potatoes are, keep in mind that I don’t like moldy cheese – meaning blue cheese of any kind! HOWEVER, we are big Costco shoppers and decided to venture out and try their Gorgonzola cheese (more as a nice gesture to guests we were having over) and I couldn’t believe how GREAT it was!! Yes, it was still moldy cheese – but delicious moldy cheese and so mild. I love a potato as a side dish for any meal but I’ve been getting rather bored with just your basic roasted or baked potato. I saw a few recipes for roasted potatoes on the grill and decided to simplify the method a bit, add some cheese, and make it beautiful by serving it on a bed of watercress greens (just sounds fancy, doesn’t it?).
As a side note, these Amazon silicon baking mats are one of my favorite kitchen products! If you don’t have some, grab some! No more nasty cooking spray, foil, messy pans, etc. They are AMAZING!!
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Here’s how to make Gorgonzola Potatoes:
- Preheat your oven to 425. While it’s heating up, cut Yukon Gold potatoes into halves. Put them in a bowl and add a good drizzle of olive oil, a good sprinkle of salt and pepper, and some garlic powder.
- Make sure to spray your pan with non-stick spray or use a silicon mat. Spread the potatoes out in an even layer and cook for about 20-25 minutes or until potatoes are browned.
- Once the potatoes are brown and crispy, remove them from the baking pan. Use a large piece of foil and pour the potatoes in the center, spreading them out a little (they can overlap). Fold up all sides of the foil, making a little tray.
- Crumble Gorgonzola cheese over the top of the potatoes. Add a little more salt and pepper. Place the foil packet (leave the top open) on a very hot grill and let the cheese melt and the potatoes crisp up a little more. (You can also use the oven for this step if you don’t want to heat up the grill.)
- Spread a layer of arugula or watercress greens on a platter. Spoon the potatoes on top of the greens and add a little more cheese if desired.
Gorgonzola Potatoes
Roasted potatoes covered in crumbled Gorgonzola cheese, grilled, and placed on top of a bed of arugula or watercress greens. Simple, sophisticated, and delicious!Ingredients
- 2 bags Yukon Gold potatoes
- 4-6 Oz Crumbled Gorgonzola cheese
- 1 Cup Arugula or watercress greens
- 2 Tsp Garlic powder
- 2 Tbsp Olive oil
- Salt & pepper
Instructions
- Preheat oven to 425 degrees.
- Cut potatoes into halves. Add to a mixing bowl and add 2 tbsp of olive oil, a good sprinkle of kosher salt and pepper and 2 tsp of garlic powder. Mix well.
- Spray a baking sheet with non-stick spray or use a silicone baking mat. Spread the potatoes out in a single layer on the pan. Roast the potatoes for 20-25 minutes or until the potatoes begin to brown and crisp.
- While potatoes are cooking, heat a grill to high heat (you may also use your oven on broil for this step but the smokiness of the grill adds so much to the flavor).
- Once the potatoes are brown and slightly crispy, spread them out in the center of a large piece of foil (they can overlap). Crumble Gorgonzola cheese over the top of the potatoes. Fold the sides of the foil up around the potatoes but do not cover completely.
- If using a grill, transfer foil packet to grill and let the cheese melt and the potatoes crispy even more. Keep an eye on the potatoes so you don’t burn them!
- Once the cheese has melted and the potatoes are crispy, remove them from the grill. Add 1 cup of arugula or watercress greens to a large platter. Spoon the potatoes on top. Sprinkle with a little extra salt and pepper if desired. Serve immediately.
Tried this recipe?Let us know how it was!
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