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Grilled Cottage Fries with Bacon Cheese Dip
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Cottage Fries

4 (8-ounce) russet potatoes, washed, dried

1/4 cup Land O Lakes® Butter

1/2 teaspoon salt

1/8 teaspoon pepper

Bacon Cheese Dip

8 ounces sliced Land O Lakes® Deli American

1 cup buttermilk  

2 tablespoons chopped flat leaf parsley

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 cup chopped crisply cooked bacon or real bacon bits

 *Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.

How to make

  1. STEP 1

    Prick holes in potatoes, using fork. Place potatoes onto microwave-safe plate. Microwave, turning once, 8-10 minutes or until potatoes are knife tender. Carefully remove from microwave; refrigerate at least 2 hours to cool.

  2. STEP 2

    Place cheese into food processor bowl fitted with metal blade; pulse until crumbly and sticks together. Add all remaining dip ingredients except bacon; pulse until well mixed. Stir in bacon. Refrigerate until serving time.

  3. STEP 3

    Cut cooled potatoes in half lengthwise. Place potato cut-side down; cut each half into quarters lengthwise.

  4. STEP 4

    Heat gas grill to medium-high or charcoal grill until coals are ash white.

  5. STEP 5

    Combine butter, salt and 1/8 teaspoon pepper in bowl. Brush each potato wedge with butter mixture; place onto grill. Grill, turning once, 10-14 minutes or until potato wedges are crispy.

  6. STEP 6

    Serve fries with bacon cheese dip.

Tip #1

Potatoes can be cooked up to 24 hours before cutting into wedges. Potato wedges can be brushed with butter mixture and refrigerated up to 12 hours before grilling.

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