2
large russet potatoes, scrubbed but unpeeled 2 tbsp olive oil 1 small yellow onion, chopped Kosher salt and ground pepper 8 large eggs 1 tbsp unsalted butter 8 corn or flour tortillas, each about 6» in diameter, warmed 1 cup shredded Monterey Jack or Cheddar cheese
I boiled one
large russet potatoe and have my dogs the left overs along with some raw carrots.
2
large russet potatoes, baked 2 Tbsp.
2 1/4 teaspoons instant yeast 6 cups bread flour 1/4 cup sugar 1
large russet (baking) potato, cooked 3/4 cup milk 1/4 cup butter, melted and cooled 2 teaspoons kosher salt 2 large eggs 1 cup sourdough starter, room temperature
One
large russet potato is full of protein, iron, has more vitamin C than an orange, more potassium and vitamin B6 than a banana, and more antioxidants than many other fruits and veggies.
6 medium to
large russet potatoes 1/4 cup peanut oil 1/3 to 1/2 cup vegan bacon, chopped 3/4 cup vegan cheddar cheese, shredded 1/2 cup vegan sour cream 1/4 cup chives, chopped, divided salt and pepper, to taste
1 pound fresh leeks, white part only, rinsed well and thinly sliced 1/4 cup olive oil 3 sprigs fresh thyme 3 pounds
large russet potatoes 2 quarts mushroom stock 2 cups dry white wine Kosher salt and freshly ground pepper
INGREDIENTS 4
large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth
5
large russet potatoes, peeled and cut into chunks (3 1/2 lb.)
1
large russet potato, cut in 1/2 - inch square batons, ends trimmed flat 2 teaspoons canola oil 1/4 teaspoon kosher salt Cooking spray
3 medium -
large russet potatoes - peeled, shredded and rinsed with cold water until starch is washed away then patted dry
1 3 - pound corned - beef brisket, in plastic pouch with brine and spices 1 onion 3 whole cloves 2 Turkish bay leaves 1 chile de arbol 4 carrots 5 small rutabagas 1
large russet potato 1 medium green cabbage
Instead of using grated potato to bind the filling, I microwaved 2
large russet potatoes, scooped out the filling, mashed them well, and worked them into the meat mixture on the stove top.
2 1/4 teaspoons instant yeast 6 cups bread flour 1/4 cup sugar 1
large russet (baking) potato, cooked 3/4 cup milk 1/4 cup butter, melted and cooled 2 teaspoons kosher salt 2 large eggs 1 cup sourdough starter, room temperature
Poke 4
large russet potatoes all over with a fork; rub with 2 tablespoons vegetable oil.
4
large russet potatoes, peeled 1 small white onion, grated 7oz.
This is the star line - up for our soup: one tired head of cauliflower, one
large russet potato getting soft and beginning to sprout, 2 red bell peppers with some bad spots removed.
I probably used 3
large russet potatoes, not 4.
Here I have made a smaller batch than the original and used medium - sized Yukon Gold potatoes instead of
the large russets so the recipe is a little different — perfect for 3 to 4 people.
Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3
russet potatoes, cut into
large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1
large onion, chopped 1 pound
russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil
What's in them: 1 medium
russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2
large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
russet potatoes, peeled and roughly chopped (3
large potatoes) 1 egg 1/2 cup milk 3 tbsp flour 1 packet Lipton ranch seasoning, divided salt and pepper, to taste canola oil, for frying 1 1/2 cups sour cream or Greek yogurt grated parmesan cheese, for garnish
2 tablespoons olive oil 1
large onion diced 1 lb ground chorizo sausage or 1 dried spanish chorizo chopped (I recommend Palacios but at $ 11 for 12 oz I compromised for cheaper ground chorizo) 2 - 3
russet potatoes peeled and diced 3 carrots peeled and chopped 1 1/2 cup brown or green lentils Water Salt to taste
Shepherd's Pie ---------- 2 lb 4 oz
russet potatoes 6
large cloves garlic, peeled 4 tbsp skim milk oil spray 1
large onion, finely chopped 3
large cloves garlic, crushed 2 stalks celery, finely chopped 2 carrots, diced 1 lb 10 oz ground beef 1 1/2 tbsp all - purpose flour 2 tbsp tomato paste 2 tsp chopped thyme 2 tsp chopped rosemary 2 bay leaves 1 1/4 cups beef stock 1 tbsp Worcestershire sauce pinch ground nutmeg
8 ounce package sharp cheddar, shredded 1/4 cup flour plus 2 tablespoons, divided 1/2 pounds (about two
large)
russet potatoes 1 tablespoon butter 2 carrots, peeled and diced 1 onion, diced 2 teaspoons salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 pound ground bison (ground beef works too) 3 cups chicken broth 1 (12 ounce) bottle beer 1 teaspoon dried parsley 2 cups milk 1/4 cup sour cream 1/4 cup jarred jalapenos, diced 2 tablespoons liquid from jalapeño jar 1/2 pound crispy cooked bacon, chopped 1.
Fresh Market grocery store has built the world's
largest Idaho ® potato display in the produce department using 240,000
russet potatoes.
Thinly slice 1
large yukon gold or
russet potato into thin rounds that are about 1/16 of an inch in thickness
3 medium
russet potatoes, peeled 2 medium onions, peeled and chopped 3 - 4 carrots, peeled, cut into 1/4 - inch half moons or sliced if small 4 tablespoons sunflower or olive oil 2 tablespoons unsalted butter 6 cups sorrel, stemmed, washed and roughly chopped 3 cups spinach, washed and roughly chopped 1 bunch dill (about 1 and 1/2 cups), stemmed and chopped 1/2 bunch parsley (about 1/2 cup), stemmed and chopped 1
large garlic clove, crushed 4 eggs, lightly beaten * salt red pepper flakes
2
large potatoes (preferably
russet) 1 tablespoon plus 1/2 teaspoon active dry yeast 1/4 cup warm water 4 cups bread flour (or 3-3/4 cups all - purpose flour and 1/4 cup wheat gluten) 1 Tablespoon plus 1/2 teaspoon kosher salt 2 teaspoons coarsely ground black pepper 1 Tablespoon olive oil 1 1/4 cups lukewarm water Cornmeal for dusting the pan
I don't have a set recipe, but here's how I made today's version: # INGREDIENTS (serves 4): 2 small
russet potatoes, cut into 1 - inch cubes 2
large carrots, cut into coins, 1
large shallot, thinly sliced 5 garlic cloves, minced 3 dried shiitake mushrooms, rinsed 1 small Napa cabbage, sliced 2 handfuls leftover cooked protein (I had cooked pork shoulder) 5 cups bone broth Red Boat fish sauce, to taste Diamond Crystal kosher salt Scallions, thinly sliced (optional) # METHOD: Dump the everything except the salt and scallions into the metal insert of your Instant Pot.
It took about 5 days to recover from eating a
large serving of mashed
russet potatoes.
I used really
large, basic
russet potatoes for my recipe because they're one of the best types of potatoes to use for mashed potato dishes.
What's in them: 1 medium
russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2
large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
4
russet potatoes, peeled 2 cups of green peas (frozen works too) 5
large carrots, peeled 5 medium - sized dill pickles,...
I have a very
large collection of blue and white and LOVE Fall when I can pair them with
russet colotred things!
My first glimpse of Marigold was impressive: A
russet - colored donkey, feet planted and head outstretched, stubbornly refusing to walk through a
large entryway despite treats and several barn staff straining at her halter.
Add half of the cooked
russet potatoes to a
large mixing bowl along with the remaining tablespoon of butter, the garlic mixture and one - half cup of whole milk.