These Crispy Grilled Potatoes with Blue Cheese cooked in a foil pack may soon become your new favourite potato side dish! Grilled with chives and bacon, these baby potatoes are cooked in a foil pack. So cheesy and so easy to make!
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❤️ Why you'll love this grilled potato recipe
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 incredibly popular recipes here on the blog for years!
And more recently, these Air Fryer Roasted Potatoes with Chimichurri Sauce have taken off as more of you learn how to make chimichurri sauce!
And now this recipe for baby potatoes with blue cheese is here to make your next meal infinitely more interesting!
Not only do these baby potatoes have taste and texture that can't be beaten, but they're also 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.
Ingredients for Crispy Grilled Potatoes with Blue Cheese in Foil
Let's not wait any longer. Here's what you'll need.
- potatoes: I use baby potatoes. Scrub them well. You don't have to remove the skins. Any creamy potatoes, like Yukon Gold, will work too. Allow about ⅓ to ½ pound per person.
- extra virgin olive oil: for greasing the foil and drizzling over the potatoes before cooking
- sea salt and pepper
- quality blue cheese: I use 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 us heavy-duty foil. If you don't have any, 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 or grill 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.
🔁 Possible Variations
Try this grilled potato recipe with different varieties of cheese. Strongly flavoured cheeses are the best choice. These potatoes are delicious with gorgonzola, gruyere, and aged cheddar cheese, too.
Keep this recipe vegetarian by omitting the bacon or replacing it with crumbled vegan bacon bits.
Use your favourite herbs, like rosemary, oregano, chives, or thyme.
Serving Ideas
This potato side dish is delicious with any of the following:
How to store leftover cheesy potatoes
To store: Refrigerate leftover potatoes in a covered container. They will last for up to 3 days.
To reheat: Fry in a non-stick skillet with a small amount of oil, or reheat in the oven at 350°F. for 10 - 15 minutes.
Crispy on the outside, creamy inside and dreamy with blue cheese, bacon and chives! Perfect cheesy potatoes!
🗒 More side dish recipes to try
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📖 Recipe Card
Crispy Grilled Potatoes with Blue Cheese, Chives and Bacon
Equipment
Ingredients
- 1.5 lbs baby potatoes, scrubbed and halved
- 2 teaspoons extra virgin olive oil or butter
- sea salt and pepper to taste
- 6 oz blue cheese
- 2 strips bacon, cooked and crumbled
- 2 tablespoons 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.
Dee
These potatoes are delicious! I made them once with blue cheese, as you suggested. I've also made them with cheddar cheese and they're equally as yum!