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.
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