Seriously these are the best potatoes. Golden and crispy on the outside and soft and creamy on the inside. It’s like a baked potato and a French fry had a baby! 🙂 They are the perfect compliment to my Backyard Steakhouse menu that I am putting together for Father’s Day!
- 1½ pounds small yellow potatoes such as Dutch Baby or Yukon Gold
- Extra virgin olive oil
- Sea salt and freshly ground pepper
- Finely chopped fresh chives, for garnish (optional)
- Crumbled Blue cheese, for garnish (optional)
- For the sauce:
- ¾ cup sour cream
- 2 ounces good quality blue cheese, crumbled (Pt. Reyes or Maytag would be great)
- 2 to 3 tablespoon half and half
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped fresh chives
- Grilling grid (optional)
- Wash the potatoes and place in a large pot and fill with cold water. Bring to a boil and simmer the potatoes until the they can just be pierced with a sharp knife; about 12 to 15 minutes. Drain and place on a baking sheet. Use a clean dish towel to handle the potatoes and gently flatten each one with your hands. Try not to smash so much that they fall apart. Tip: do ahead to this point. Store the flattened potatoes covered in the refrigerator and remove an hour before grilling.
- While the potatoes are cooking, prepare the sauce by simply stirring all the ingredients together. Cover and keep in the refrigerator until 15 minutes before serving. The sauce will keep covered in the refrigerator for one week.
- Set up grill and grill grid for cooking over medium-high direct heat. Brush and oil the grates and grid before cooking.
- Brush both sides of the potatoes with olive oil and season with salt and pepper. Place on the preheated grill grid until golden brown and crispy, about 4 to 5 minutes per side. Transfer to a serving platter and sprinkle with chopped chives and crumbled blue cheese. Serve hot with Blue Cheese and Chive Sauce on the side.
Cheers and Happy Grilling!