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Grilled Gorgonzola Potatoes

These grilled gorgonzola potatoes are loaded with flavor! Crispy, crunchy grilled bab golds topped with creamy blue cheese and fresh herbs.
5 from 19 votes
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  • 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


  • gas grill


  • Preheat your grill to the highest heat. Let it heat for at least 15 minutes – it should read over 500 degrees F.
  • While the grill is heating, layer two sheets of foil. Fold up the edges (you can see this is in my photos above!) to create a barrier of sorts. Place the potatoes in the foil pack and drizzle on the olive oil. Sprinkle on the salt, pepper and garlic powder. Toss well, coating every potato. I place the foil pack on a baking sheet so it’s easy to transport out to the grill.
  • Place the foil pack on the grill (do not cover the top with foiand close the grill. As a personal preference, I like most of the potatoes to start cut-side down so they get crisp on that flat edge. Grill for 15 to 20 minutes, tossing every five minutes or so, until the potatoes are fork tender and getting a bit crisp. Once the potatoes are tender, sprinkle on the gorgonzola and cover the grill for 1 minute. Remove the foil pack (I transfer it back to a baking sheeand sprinkle on all the fresh herbs.
  • Serve immediately!

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