Grilled Potatoes With Blue Cheese Dressing Recipes

CRISPY GRILLED POTATOES WITH BLUE CHEESE, CHIVES AND BACON

Steps:

• 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.

BLUE CHEESE GRILLED POTATOES

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.

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

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

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.

GRILLED POTATOES WITH BLUE CHEESE DRESSING

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.