Grilled Smashed Potatoes with Blue Cheese and Chive Sauce

Name: Grilled Smashed Potatoes with Blue Cheese and Chive Sauce Recipe
Prep time: 20 min
Cook time: 60 min
Yield: 6 servings
Cuisine: Vegetables
Ingredients: 1-1/2 lbs Small yellow potatoes (i.e. Dutch Baby or Yukon Gold); Extra Virgin Olive Oil; Sea Salt, to taste; Freshly Ground Pepper, to taste; Finely Chopped Fresh Chives, for garnish (optional); Crumbled Blue Cheese, for garnish (optional); For the Sauce:; 3/4 cup Sour Cream; 2 oz Good Quality Blue Cheese, crumbled (Pt. Reyes or Maytag would be great); 2 - 3 tbsp Half and Half; 1 tsp Dijon Mustard; 1 tsp Worcestershire Sauce; 1 tbsp Finely Chopped Fresh Chives; Additional Items:; Large Pot; Baking Sheet; Air Tight Container; Barbecue Sheet

Courtesy of Bull Outdoor Products

Makes: 6 servings
Prep Time: 10 - 20 minutes
Cook Time: 30 - 60 minutes

Ingredients:

Small yellow potatoes (i.e. Dutch Baby or Yukon Gold)
Extra Virgin Olive Oil
Sea Salt, to taste
Freshly Ground Pepper, to taste
Finely Chopped Fresh Chives, for garnish (optional)
Crumbled Blue Cheese, for garnish (optional)

For the Sauce:

Sour Cream
Good Quality Blue Cheese, crumbled (Pt. Reyes or Maytag would be great)
Half and Half
Dijon Mustard
Worcestershire Sauce
Finely Chopped Fresh Chives

Additional Items:

• Large Pot
• Baking Sheet
• Air Tight Container
• Barbecue Sheet

Directions:

Wash the potatoes and place in a large pot and fill with cold water.
Light side burner and place pot. Refer to the grill's owner's manual for maximum side shelf weight.
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 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 - 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.