Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Grilled Potatoes




Source of Recipe


Unknown


Recipe Introduction


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.




List of Ingredients




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
salt
pepper


Recipe



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!