Make it Naked

Grilled Potatoes with Blue Cheese

You’re staring at them. The best grilled potatoes I’ve ever had. There are many things to love about them, and one of those is that the original recipe is from Bobby Flay. Oh, Bobby. We met years ago.  As you can see, he was thrilled and completely engrossed. Old friends. BFFs.

Anyway, we’ve lost touch, but I’m putting it out there, because I know he reads this. He’s just too busy to comment. Bobby, if you need an assistant potato griller. I’m available. Tweet me.

These potatoes are insanely good. Hot off the grill, they’re tossed with dijon mustard and shallots for a nice kick, then topped with blue cheese and scallions. The cheese gets all melty from the heat of the grilled potatoes. Heaven.

This recipe is just as easy as it is delicious. It’s practically labor-less, which makes it perfect for Labor Day weekend. So go ahead and fire up the grill. Take a break. Enjoy your family and friends. I know I will. Unless, of course, Bobby calls…

Grilled Potatoes with Blue Cheese (recipe adapted from Bobby Flay)


10 red new potatoes, chopped into cubes
1/4 cup extra virgin olive oil, plus more for tossing
2 tablespoons white wine vinegar (I used coconut vinegar. See note below.)
1 shallot, diced
1 tablespoon dijon mustard
Pinch of kosher salt
Freshly ground pepper
2 scallions, chopped
1/2-3/4 cup crumbled blue cheese


  1. Fire up the grill.
  2. Place the chopped, raw potatoes on a grill pan and toss with a drizzle of olive oil, salt and pepper. Grill until cooked through. About 10-15 minutes. This will vary depending on the thickness of your potatoes and the heat of your grill.
  3. While the potatoes are cooking combine the vinegar, 1/4 cup olive oil, shallot, mustard, salt and pepper.
  4. When potatoes are through cooking, toss with the vinaigrette and some of the blue cheese in a large serving bowl. Top with scallions and remainder of blue cheese.


  1. I used coconut vinegar this time. It’s my favorite new food purchase. I got it at Whole Foods, but white wine vinegar or champagne vinegar work well too.
  2. Whenever I make dressings or vinaigrettes I put the ingredients in a container with a lid, close it, and shake vigorously. Seems to be easier than stirring.
  3. I was introduced to this recipe years ago when friends made Jon and I dinner. They served it with watercress as done in the original recipe.  We make it often without the watercress since we almost always have a green salad at dinner.  But it’s great either way. I think arugula would be a great sub for the watercress.
  4. The cheese measurement is a guideline. We like cheese so we probably go on the heavy end. Don’t feel limited by the recipe. Do more or less as you like.
  5. I cubed the potatoes. If you slice them, you won’t need a grill pan and your grill time will be less so be sure to adjust accordingly.

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Posted on September 3, 2011

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