Crispy Baked Potatoes with Gorgonzola Yoghurt Dressing

Crispy Baked Potatoes with Gorgonzola Yoghurt Dressing - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Salted skin, fluffy centre, creamy blue cheese hit

This isn’t just a potato; it’s a sensory overload, just ask Kenji. That moment when you bite through something with this perfect, pleasant crisp, and the inside is just this soft, pillowy, salty cloud? Yeah, that’s the one.
There’s an optional step to add oil to get that glossy glassy skin, it’s still great without it and I personally don’t use it.

The Gorgonzola dressing is doing the heavy lifting here. Something about that umami hit sends tingles through me. It’s got that bold, punchy blue cheese pop, but the yoghurt keeps it from going too far, creamy without being heavy, rich without over doing it. It’s the kind of thing that tastes like you’ve been cooking for twenty years, but pulled off on a Tuesday night. You’ll feel like a genius in the kitchen. And you and your friends or family will be be very, very satisfied.

Ingredients

4 large potatoes (Russet, Sebago or similar)
2 tbsp fine sea salt, for ½ cup salted water
2-3 tbsp olive oil
Black pepper
Gorgonzola yoghurt dressing
3.5oz - 100g gorgonzola cheese
½ cup - 120g Greek yoghurt
1 tbsp red wine vinegar
1 tbsp olive oil
1 small garlic clove, very finely mashed
1 tbsp chopped chives
Black pepper

Little chef note: The salted water trick works because it seasons the skin without coating it in fat too early. That helps the skin dry out properly in the oven, so you get more crunch and less chew.

Steps

Step 1
Preheat oven to 420°F – 215°C
Step 2
Scrub the potatoes clean, then prick each one a few times with a knife
Step 3
In a bowl, dissolve the salt in a little water, just enough to coat the potatoes well, then dip or roll each potato in the salted water
Step 4
Place directly on the oven rack and bake for about 50 to 60 minutes until the skin is crisp and the centre is soft
Step 5
For a little extra colour and shine, rub lightly with olive oil for the last 10 minutes of baking
Step 6
While the potatoes are baking, make the dressing. In a bowl, crumble the gorgonzola, then add the yoghurt, vinegar, olive oil and garlic, chives and season with black pepper only. Mix ingredients into a cream, don’t mash it into submission, you want a little texture.
Step 7
Once the potatoes are done, aim for 210°F – 99°C in the centre, then slice open while hot. If you’re chasing that glossy crunch, pull them out 10 minutes early, give them a quick oil rub, and let them finish until they’re shimmering and crisp
Step 8
Fluff the inside gently with a fork so the steam escapes and the centre stays light and fluffy.
Step 9
Spoon over the dressing generously so it softens and melts slightly into the potato
Step 10
Finish with extra chives and a tiny drizzle of olive oil if you want that glossy look