1tablespoonchopped fresh herbs(dill, parsley, basil, oregano, whatever you love!)
1handful arugula micro greens
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.