Blue Cheese Grilled Potatoes Recipes

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BLUE CHEESE GRILLED POTATOES



Blue Cheese Grilled Potatoes image

These Blue Cheese Grilled Potatoes are a quick and easy recipe that goes perfectly with your favorite hamburger or grilled chicken recipe.

Provided by Jeannie Z

Categories     Side Dish

Time 40m

Number Of Ingredients 5

5 medium sized potatoes
¼ cup olive oil
½ teaspoon hot sauce
½ cup blue cheese salad dressing
Chives to garnish, optional

Steps:

  • Heat your grill to medium heat (about 350°F).
  • Slice the potatoes into ½" thick slices.
  • Pour the olive oil into a small dish.
  • Dip the potatoes into the olive oil and coat each side evenly with the olive oil. Place them on a plate to transfer them to the grill.
  • Place the potatoes right onto the grill.
  • Grill each side for 15 minutes or until crispy.
  • Garnish with chives, optional.
  • Combine the blue cheese salad dressing with the hot sauce in a small dish. Mix until ingredients are completely blended together.
  • Serve immediately. Top with chives if desired.

Nutrition Facts : Carbohydrate 47 g, Protein 7 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 317 mg, Fiber 6 g, Sugar 3 g, Calories 355 kcal, UnsaturatedFat 12 g, ServingSize 1 serving

BLUE CHEESE POTATOES



Blue Cheese Potatoes image

Roasted potato wedges tossed with blue cheese dressing and fresh blue cheese. If you prefer other taste pairings, use your favorite salad dressing and cheese combination to create your own new recipe. You can substitute 1 lb. 4 oz. of peeled potatoes cut into wedges, if desired.

Provided by KittyKitty

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 lb) package refrigerated new potato, wedges
1 tablespoon olive oil
1/2 cup blue cheese dressing
1/2 teaspoon fresh ground black pepper
1/4 cup crumbled blue cheese

Steps:

  • Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
  • Bake at 450 for 25 minutes.
  • Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
  • Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.

Nutrition Facts : Calories 302, Fat 21.9, SaturatedFat 5.1, Cholesterol 11.5, Sodium 459.7, Carbohydrate 22.5, Fiber 2.6, Sugar 2, Protein 5.6

GRILLED POTATOES WITH BLUE CHEESE DRESSING



Grilled Potatoes with Blue Cheese Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Cook 2 1/2 pounds small red potatoes in simmering water until just tender, about 20 minutes. Drain and pat dry, then toss with 2 tablespoons olive oil and 1 tablespoon kosher salt. Put the potatoes in a grilling basket (or on a wire rack set on the grill grates); grill over medium-high heat, turning often, until golden and crisp, about 10 minutes. Meanwhile, whisk 1/2 cup each sour cream and crumbled blue cheese with 1/3 cup buttermilk; season with salt and pepper. Transfer the potatoes to a bowl; top with the dressing, thinly sliced celery and carrot, celery leaves and more blue cheese.

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE



Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 16

12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick
Olive oil
Salt and pepper
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
1/2 pound watercress, coarsely chopped
2 green onion, coarsely sliced
1/2 cup crumbled Cabrales blue cheese
Grilled Quail, recipe follows
3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned

Steps:

  • Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
  • Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE



Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Yield 8 servings

Number Of Ingredients 9

4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
1/4 cup olive oil, plus 1/4 cup
Salt and freshly ground black
3/4 pound hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tablespoons white wine vinegar
1 tablespoon sugar
1/4 cup coarsely chopped flat-leaf parsley
1 cup crumbled Maytag blue cheese

Steps:

  • Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
  • Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
  • Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

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