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Charred Potato and Blue Cheese Mash

This dish involves roasting or grilling potatoes until charred and crispy on the outside while tender inside, then mixing in melted blue cheese for a pungent, creamy flavor. The final dish features crispy, smoky potato edges with a melting blue cheese center, creating a textured contrast between crunch and smoothness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Grill
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large potatoes Russet or Yukon Gold recommended
  • 100 g Gorgonzola cheese preferably crumbled
  • 2 tbsp olive oil for coating potatoes
  • to taste salt and pepper for seasoning

Equipment

  • Grill or barbecue
  • Mixing Bowl
  • Cutting Board
  • Chef's Knife
  • Tongs
  • aluminum foil (optional)

Method
 

  1. Slice the potatoes into halves or quarters for even cooking, then toss with olive oil, salt, and pepper in a mixing bowl. Ensure each piece is coated evenly.
  2. Preheat the grill to high heat, with the grates clean and oiled to prevent sticking.
  3. Arrange the potatoes cut side down directly on the hot grill grates. Cook for 4-6 minutes until the edges start to char and turn crispy, then flip to grill other sides for an additional 4-6 minutes.
  4. Remove the potatoes from the grill once they are golden brown and charred in spots, and tender when pierced with a fork. Transfer to a heat-safe dish and let cool slightly.
  5. Crush or roughly chop the grilled potatoes in the mixing bowl. Add the crumbled Gorgonzola cheese and gently mix until the cheese starts to melt into the hot potatoes, creating a creamy texture with bits of crispy skin.
  6. Serve immediately, optionally garnished with additional blue cheese or herbs if desired. Enjoy the contrasting textures of smoky crisp edges and creamy cheese.

Notes

For extra smoky flavor, consider wrapping whole potatoes in aluminum foil and cooking in a covered grill for 20-25 minutes before finishing with direct charring.