Grilled Potato and Goat Cheese Stacks in a Balsamic-Basil Vinaigrette


  • Prep: 25 min
  • Cook: 10 min
  • Total: 35 min
  • Yield: 4 servings (so multiply as needed)

This appetizer creates little stacks of deliciousness. A crowd pleaser for sure, this recipe comes courtesy of Bobby Flay.


5 large red potatoes, scrubbed
Kosher salt
1/4 cup balsamic vinegar
1 clove garlic
2 teaspoons Dijon mustard
1/4 cup fresh basil leaves
3/4 cup olive oil
Freshly ground black pepper
8 ounces fresh goat cheese
3 tablespoons chopped fresh chives (optional)


  1. Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
  2. While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
  3. Heat your grill to medium.
  4. Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
  5. Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
  6. Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.

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