These Crispy Grilled Potatoes with Blue Cheese cooked in a foil pack may soon become your new favourite potato side dish!
There’s nothing not to love about these Crispy Grilled Potatoes with Blue Cheese, Chives and Bacon.
Read that title again! They’re crispy, they’ve been grilled, they’re smothered in melted blue cheese and they have added flavour from fresh herbs and crunchy little bacon bits.
Your soon-to-be new favourite potatoes. Right here.
Potatoes are not your low-carb friends, but an occasional side dish of sheer deliciousness can be a welcome indulgence. These Crispy Lemon Oven-Roasted Potatoes and Grilled Lemon Garlic Potato Kabobs have both been popular recipes here on the blog.
Not only do these baby potatoes have taste and texture that can’t be beat, they’re a snap to cook. Baked in foil on the grill (or even in the oven) this potato and cheese dish will make a perfect accompaniment to your next barbecue. Your friends will be (politely) fighting to get those last pieces.
Let’s not wait any longer. Here’s what you’ll need.
Ingredients for Crispy Grilled Potatoes with Blue Cheese in Foil
- potatoes: I used baby potatoes. Scrub them well so you don’t have to remove the skins. Any creamy potatoes, like Yukon Gold, will work too. Allow about 1/3 to 1/2 pound per person.
- olive oil: for greasing the foil and drizzling over the potatoes before cooking
- salt and pepper
- quality blue cheese: I used a mild artisan blue cheese from Ontario called Devil’s Rock Creamy Blue. (not an affiliate link) Not a fan of blue cheese? Use your favourite strongly-flavoured cheese.
- bacon: a slice or two of nitrate-free bacon, cooked until very crispy and crumbled
- herbs: fresh snipped chives, rosemary or thyme
- aluminum foil: I used heavy duty foil. If you don’t have it, use two sheets of regular foil.
How to Make Foil Pack Grilled Potatoes with Blue Cheese
While the usual method for grilling vegetables in foil is to seal the foil pack (so they cook in their own steam), I wanted the crispiest of crispy edges on my potatoes. Here’s how to make the best grilled potatoes!
- Heat a barbecue to 500°F.
- Use a sheet of heavy duty aluminum foil (or two sheets of regular) to line a baking sheet. Make a ridge around the edges of the foil. Spread the foil with a teaspoon or two of olive oil (or butter if you prefer.)
- Place the scrubbed and halved baby potatoes cut side down on the foil. Add some fresh rosemary if you’d like. Sprinkle with salt and pepper.
- Transfer the foil pack on the baking sheet to the grill. Slide the foil pack off the baking sheet and onto the preheated grill.
- Cook over a hot grill (500°F.) until potatoes are almost fork tender. Resist the urge to turn them before they’re crispy on the underside.
- Use tongs or a flipper to turn each potato piece so they’ll get crispy on both sides.
- When fork tender, sprinkle with blue cheese and close the lid of the grill.
- When the cheese has melted, remove the foil pack to the baking sheet to safely transfer it back to the kitchen.
- Sprinkle with cooked bacon bits, chives, rosemary, thyme or your favourite herbs. Serve right away.
Crispy on the outside, creamy inside and dreamy with blue cheese, bacon and chives! Perfection.
Crispy Grilled Potatoes with Blue Cheese, Chives and Bacon
Equipment
- aluminum foil
- tongs
Ingredients
- 1.5 lbs baby potatoes scrubbed and halved
- 2 tsp olive oil or butter
- salt and pepper to taste
- 6 oz blue cheese
- 2 strips bacon cooked and crumbled
- 2 tbsp fresh chives or rosemary or thyme
Instructions
- Heat a grill or barbecue to 500°F.
- Use a sheet of heavy duty aluminum foil (or two sheets of regular) to line a baking sheet. Make a ridge around the edges of the foil. Spread the foil with a teaspoon or two of olive oil (or butter if you prefer.)
- Place the scrubbed and halved baby potatoes cut side down on the foil. Add some fresh rosemary if you'd like. Sprinkle with salt and pepper. Transfer the foil pack on the baking sheet to the grill. Slide the foil pack off the baking sheet and onto the preheated grill.
- Cook over a hot grill (500°F.) until potatoes are almost fork tender. Resist the urge to turn them before they're crispy on the underside. Use tongs or a flipper to turn each potato piece so they'll get crispy on both sides.
- When fork tender, sprinkle with blue cheese and close the lid of the grill. When the cheese has melted, remove the foil pack to the baking sheet to safely transfer it back to the kitchen. Sprinkle with cooked bacon bits, chives, rosemary, thyme or your favourite herbs. Serve right away.
Nutrition
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