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Friday, July 2, 2010

Parchment Grilled Potatoes with Chanterelles and Smoked Paprika

Idaho potatoes grilled in parchment, with chanterelles, fresh thyme and Spanish smoked paprika.  This is a subtle, smoky, delicious dish you can quickly produce on the grill.

There hasn't been much opportunity to grill so far this summer.  It's been cold, rainy or busy the whole time, and grilling, being a leisure activity, has taken a back seat. So I've had time to consider what I'd like to do with a potato.  I decided to take the very nice Idaho potatoes that are in the market right now, and pair them with wild mushrooms, thyme from my garden, cream and butter.  And, since I have been sampling several types of Spanish smoked paprika, this seemed like a good place to use it.

Parchment Grilled Potatoes with Chanterelles and Smoked Paprika


4 Idaho potatoes
4 T butter
1/2 cup dried chanterelle mushrooms

1/4 cup fresh thyme leaves (no stems)
1/4 cup heavy cream
2 tsp Spanish smoked paprika (sweet), best quality


1. Slice potatoes 1/4" thick, put back together and microwave until about 70% done.  For me, this was about 8 minutes for 4 medium potatoes, turning halfway through.
2. Soak the chanterelles in a small bowl of very hot water for 10 minutes.  Then remove mushrooms and chop into large pieces.
3. Saute the mushrooms in the butter until sizzling, then add the soaking water, boil down until sizzling again (the flavor from the water enhances the butter).  Continue the saute for one more minute.
4. Spray a 10" square of parchment paper with cooking spray.  Place a sliced potato on the paper.  Separate the slices and put 1/4 of the mushrooms and thyme randomly through the potato.  Sprinkle about 1/4 tsp of smoked paprika on the slices, then salt and pepper to taste.  Finally, spoon 1 T heavy cream over all.
5. Roll the edges of the paper together to close and tighten the package.  This pulls the potato back together.  Fold the sides up and over the package.  Then enclose this in a similar aluminum foil wrapper, seam same side up.  These are now ready to grill.

6. Grill covered, on a low fire and off direct heat, for about 30 minutes.

7. Open them up, and enjoy!  

Side note:  While we were grilling, Heidi acted out the final scene of the movie Braveheart with Libby:
"Freedom... !!"

It was just acting though, and all was soon forgiven.


  1. Interesting alternative to the hobo pack. Quick question - why double up on the wrapping? Does the parchment paper add crispness/moisture/something that just foil doesn't?

  2. Hi julialikesred! Parchment is nonreactive, and I also did not want to burn the cream. I wanted the cream to absorb. ...
    Cheers, Sue

  3. Love that Spanish paprika. Great idea to use dried chanterelles too.
    I love to use paprika on the last bowl of soup in a batch- right when you start to get tired of potatoes or broccoli or chick peas or..

  4. @It's Not You, it's Brie,... at this point, I have about 5 cans of the stuff, all quite new. I love the soup-enhancer idea! I should have used it tonight in the flatbread I made: with cubes of charcoal-broiled steak, snap peas, and Vidalia onions. Lots of my own cheese and some excellent Romano, and fresh herbs.


Your feedback matters! So please leave a comment. I will do my best to answer all comments! Cheers, Sue