Grilled Cottage Fries with Bacon Cheese Dip
Crispy-edged potato wedges grilled to golden perfection and brushed with melted butter, paired with a creamy bacon cheese dip made from processed American cheese, buttermilk, and crispy bacon bits. The contrast of smoky grill marks against tender potato interiors, combined with the rich, tangy dip, makes this an ideal side dish for summer barbecues or casual entertaining. This version skips deep frying entirely, using the grill for lighter preparation while maintaining that coveted crispy exterior and fluffy center.
Ingredients
- 4 8-ounce russet potatoes, washed and dried
- ¼ cup butter, Land O Lakes
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 8 ounce sliced deli American cheesesharp cheddar or gouda1:1dairy
adds more robust flavor
- 1 cup buttermilk
- 2 tablespoon flat leaf parsley, chopped
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup bacon, chopped crisply cooked or real bacon bitssmoked paprika plus crispy shallots1 tsp paprika + 3 tbsp shallotsvegan-adjacent
adds smokiness without meat
Full guide →
Instructions
- 1
Prick potatoes with fork and microwave on plate, turning once, until knife-tender.
- 2
Pulse cheese in food processor until crumbly and cohesive.
- 3
Add buttermilk, parsley, pepper, garlic powder, and onion powder; pulse until mixed.
- 4
Stir in bacon and refrigerate dip until service.
- 5
Cut cooled potatoes in half lengthwise, then cut each half into quarters to form wedges.
- 6
Preheat grill to medium-high heat.
- 7
Combine butter, salt, and pepper; brush each wedge generously.
- 8
Grill wedges turning once until crispy.
- 9
Serve fries with chilled dip on the side.
Tips
Refrigerate potatoes at least 2 hours after microwaving to ensure they cool completely and firm up, making them less likely to fall apart on the grill.
Process the cheese until it sticks together before adding liquid; this prevents lumpy dip and ensures creamy consistency.
Brush potato wedges generously and evenly with butter mixture so all sides develop crispy edges when grilled.
Good to Know
Refrigerate bacon cheese dip in airtight container up to 3 days. Grilled potato wedges do not store well; best served immediately.
Microwave and chill potatoes up to 24 hours ahead. Prepare dip (without bacon) up to 2 days ahead; stir in bacon 2 hours before serving.
Serve potato wedges warm from grill with chilled dip alongside. Pair with grilled proteins, casual cookouts, or picnics.
Common Mistakes
Do not skip the 2-hour refrigeration after microwaving to avoid mushy, falling-apart potatoes on the grill.
Do not overprocess cheese or dip becomes grainy; pulse in short intervals until just combined.
Do not undersea the butter mixture or wedges will stick to grill and dry out; coat generously.
Substitutions
Dairy-Free Swaps
adds more robust flavor
Vegan Options
adds smokiness without meat
Full guide →FAQ
Can I prepare this ahead for a party?
Yes. Microwave potatoes up to 24 hours in advance and refrigerate. Make dip (except bacon) up to 2 days ahead. Stir bacon in 2 hours before serving. Grill potatoes within 1 hour of service for best texture.
What if I don't have a grill?
Bake wedges at 220 C for 20-25 minutes, turning halfway, brushed with butter mixture. Or pan-fry in a cast iron skillet over medium-high heat until crispy, about 12-15 minutes total.
How long does the dip keep?
Refrigerate in an airtight container up to 3 days. Do not freeze; buttermilk-based dips separate when thawed. Stir gently before serving if liquid pools on top.