Sentences with phrase «like russet potatoes»

While some of them, like russet potatoes, are converted into sugar more quickly and should be avoided by the bodybuilders, others (red potatoes) take much longer to break down providing you with a prolonged feeling of satiety.

Not exact matches

They are delicious as - is, however I also found Idahoan ® Signature Russets Mashed Potatoes to serve as the perfect blank canvas for creative mashed potatoes, like this recipe for Broccoli Cheddar Mashed Potatoes.

I'll tell you all about how I invented potato tacos and what life was like for me in Idaho as a russet potato.

I like to use Yukon gold potatoes in a gratin since they have a great tendency to be soft and creamy than russets, but truthfully, you can use either type of potato.

It would be like selling a bushel of sweet potatoes and calling them russet potatoes.

It would be like saying russet potatoes and sweet potatoes are the same.

Amanda — I think you could use sweet potatoes here, however, the floury texture that you don't like in Russets is exactly why they're great for latkes — they're not very waxy or overly moist - seeming, so they crisp up well.

Yukon Gold potatoes are considered the mid-range of starch content, between floury baking potatoes (like russet) and waxy potatoes that keep their shape in cold potato salad (like red - skinned potatoes).

Next time i'm going to try using a mix of gold, russet, and purple potatoes from my local trader joes to see what it looks like!

Russets definitely yield the best results when it comes to oven fries, but if you would like to use other types of potato, like red, white or purple, you definitely can.

6 - 7 medium russet potatoes, scrubbed and cut into a 3/4» dice 1/2 medium red onion, chopped 1 medium yellow onion, chopped 1 cup finely chopped sweet bell peppers 5 cloves garlic, finely chopped 1 Serrano pepper, finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black pepper

I learned 2 valuable lessons while working on this recipe: Fingerlings are PERFECT for mini baked potatoes (they're like teeny tiny russets but 10x tastier!)

* I used Yukon gold potatoes because they have a creamier texture, but russets or red potatoes should work too ** I used Cabot extra sharp cheddar cheese, but feel free to try another sharp cheese that you like!

The potatoes were like a slightly thicker potato chip: Take a russet, peel them, cut them in half, and very thinly slice them.

You can use russets in a pinch, however they have a tendency to overcook and stick to the pan, so I prefer less starchy potatoes like gold or red «new» potatoes.

Stick with good carbs like sweet potatoes, russet potatoes, jasmine rice, etc..

I love them in soups or loaded like a baked russet potato.

So after reading all this potato talk, it seems like plain old russet / white potatoes are better than sweet potatoes after all?