Wednesday, June 6, 2012

Grilled Fingerling Potatoes with Gorgonzola Cheese

Another yummy from my Italian cook book, Scotto Sunday Suppers. I don't know why I didn't cut this recipe in half, for some reason I thought J and I could eat 1 pound of potatoes...haha! If you are making this for 2, cut the recipe in half, unless you plan on making it your whole dinner (which I will not discourage)!

Grilled Fingerling Potatoes w/ Gorgonzola Cheese

1 pound of fingerling potatoes
1/2 cup butter
1/2 cup gorgonzola cheese
1/2 cup flat leaf parsley
salt and pepper
Slice potatoes in half, lengthwise. Place in pot of salted water and bring to boil, cook for about 7 minutes.
Drain and immediately submerge in ice water to stop cooking.

Mash up softened butter with 3/4 of the Gorgonzola cheese and 3/4 of the parsley.
Set aside.
Grill potatoes flesh side down for 2 minutes, then turn potatoes and grill for 1 more minute. 

Transfer potatoes into a large bowl with the cheese/butter mixture. Toss gently to not break potatoes.
Season with salt and pepper.

Transfer to a platter to serve "family style" and top with remaining Gorgonzola and parsley.

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