Boursin—the flavor-packed crumbly cheese found in small boxes in grocery stores across the U.S.—is useful for a quick punch-up to an otherwise simple recipe. In this case, large yellow-fleshed potatoes are cut into wedges and grilled until perfectly roasted and deeply golden. The hot potatoes melt the cheese a little bit and before you know it you have a super seasoned, delicious potato side dish.
Ingredients
2 pounds (about 4 large) yellow flesh potatoes, cut into wedges
3 tablespoons olive oil
1 ½ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 box (5.3 ounce) Boursin cheese, any flavor (I used Garlic and Fine Herbs)
¼ cup flat-leaf parsley, minced
Method
- Scrub potatoes until clean. Cut each potato into wedges and add to a sheet pan.
- Season with olive oil, salt, pepper, and paprika.
- Heat a grill (gas or charcoal) with two heat zones, one side hotter than the other. For a charcoal grill, pile all the coals on one half. For gas, turn on half the burners.
- Using tongs, place seasoned potatoes on the grill and cover with a lid, allowing to cook for 3-5 minutes. Flip potatoes over and repeat until the other side of the cut wedge is browned and golden and a fork easily pokes into the biggest potato wedge. If potatoes get too dark and are still not cooked through, move to the cooler side of the grill while the remaining potatoes cook.
- While potatoes grill, crumble about a fourth of the Boursin cheese on the base of whatever your serving dish will be (the hot potatoes will melt these bits and make everything nice and saucy).
- When the potatoes are cooked through, transfer them to the serving dish. Sprinkle with remaining Boursin cheese and parsley. Serve warm or at room temperature.