Crispy Grilled Potatoes With Blue Cheese Chives And Bacon Recipes

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.

CRISPY BLUE CHEESE POTATOES

Steps:

• Toss potato wedges with olive oil.
• Season with salt and pepper.
• Place in baking dish.
• Bake at 400 degrees for about 30 minutes or until tender.
• Mix blue cheese, bacon and cheddar cheese; sprinkle over potatoes.
• Bake until cheeses are melted.

GRILLED POTATO STEAKS(WITH BACON, SOUR CREAM AND CHIVES)

Steps:

• Build a medium hot fire.
• When you can hold your hand about 5 inches above the grill where the fire is hottest for about 4-5 seconds, the fire is ready.
• If using a gas grill, use the same technique to determine when you have preheated the grill to the correct temperature.
• Cut a thin slice off each long side of each potato, so you can lay it flat.
• Now cut each potato in half, lengthwise, to make two "planks" each about 1 1/2" thick.
• [No need to peel the potatoes, unless you want to; they'll cook fine unpeeled.]
• In a large pot or pan, bring salted water to a boil, add potatoes, and simmer them for about 8-9 minutes, or until the pieces are just done, but still quite firm.
• If a toothpick is inserted into one, it should go in easily, but meet with a fair amount of resistance.
• Gently transfer the potatoes to a colander to drain.
• While the potatoes are cooking, cook the bacon in a small skillet over medium heat until crisp (about 6-8 minutes).
• Transfer the cooked bacon to paper towels or newspaper or a brown paper bag to drain.
• Rub the cut potato "planks" (pieces) generously with the olive oil.
• Sprinkle them generously on all sides with the salt and pepper.
• Place the pieces on the hot grill and cook until they have become really crispy and brown - about 4 to 5 minutes per side.
• Serve topped with sour cream, and sprinkled with the bacon and cut chives.
• (Add butter if desired.) Variations: Add toppings such as grated or shredded cheese, chopped chiles, avocado chunks, tomatoes - or anything else that seems interesting to you.
• You might offer a choice of toppings and let guests build their own!