Sentences with phrase «of russet potatoes»

Not having heard any construction advice from you, I have moved forward, I hope, by eliminating popcorn and reducing the amount of russet potatoes consumed.

To test this tip, America's Test Kitchen stored two bags of russet potatoes, one with an apple and one without, in a dry, dark spot.

2 tbs olive oil 1 onion diced 2 garlic cloves minced 1 lb ground Italian sausage 4 cups of water 1 cup cream 2 - 3 cups of milk 2 lbs of russet potatoes peeled and diced 1 lb chopped zucchini Salt and pepper 1 6oz bag baby spinach roughly chopped

Peel 2 - 2 1/2 pounds of russet potatoes.

(Both have passed) I see know where I went wrong by using Yukon gold instead of russet potatoes and need to add more eggs.

I used a combination of russet potatoes and red potatoes.

I'm not a fan of russet potatoes or red potatoes for making mashed potatoes, as they are dry and bland as can be in flavor, so you need to add too many ingredients to spruce them up.

«We use one variety of russet potatoes and sweet potatoes, and that, combined with the canola oil, produces a great - tasting chip.»

I have a bag of russet potatoes in my pantry right now and I definitely plan to make these — simple recipe but looks (and sounds) delicious!

The company has five varieties of russet potato chips — Sea Salt, Creamy Dill, Sea Salt and Vinegar, Sea Salt and Cracked Pepper, and Smokin» Sweet Barbecue — as well as the Cinnamon and Brown Sugar variety that is made from sweet potatoes.

Not exact matches

They are the preferred breed of potato for french fries at many fast - food restaurants, but Covered Bridge is the only chip maker to use dark russet almost exclusively — the only exception is its sweet potato chips.

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)

The other minor change was using a russet potato instead of Yukon gold.

I used russet potatoes instead of red.

I love that you used sweet potatoes instead of regular russet potatoes to top this with.

To go with that, Sweet Potato Latkes; shredded sweet and russet potatoes fried into golden, crispy pancakes, served with a dollop of sour cream.

For this recipe, I typically use Idaho ® russet potatoes, though any variety of Idaho ® potatoes will work (adjust ingredient amounts and bake time accordingly for baking the potatoes).

There is actually a difference in the varieties of potatoes: russet potatoes are the starchiest, while the red skin (or even the yellow ones) are more «waxy» and great for sautéing, skillet frying, and scalloping — really nice for this particular recipe.

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.

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.

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

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

First, I use white potatoes instead of the more common russets.

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).

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.

Always use russet potatoes, never boiling potatoes, unless of course you are making «smashed potatoes».

Recipe: Nadia NatashaImage: Nadia NatashaTime: 30 Minutes Ingredients 4 medium russet potatoes, scrubbed and rinsed 3 tablespoons olive oil 4 cloves garlic, minced and mashed against the cutting board with the flat of a knife 1/2 teaspoon dried rosemary, crushed fine 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme -LSB-...]

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.

Thin - skinned potatoes are a bit smaller than russets, so you may want to use 1 - 2 more than the recipe calls for, so you'll have about the same total yield of fries.

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.

Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2 cup yellow onion sliced 5 cups of chopped kale, washed well 1 cup of chopped bell pepper 2 organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste

I made this tonight and substituted sweet potatoes instead of the russet and omitted the mushrooms (only because we're eating them tomorrow) and it was AMAZING!

In 1937, a group of people from the burgeoning Idaho ® potato industry joined together to form the Idaho Fruit and Vegetable Advertising Association, largely to spread the word about the Idaho ® russet potatoes.

Using traditional Passover ingredients of beets, sweet potatoes and russet potatoes creates a stunning rainbow effect and lends a touch of sweetness to the potato cake.

I have not made this yet but after reading the two reviews I think instead of the cream and yogurt I will use a diced russet potato as the thickening agent.

• 1/2 pound of dried salt cod • 1 medium - sized russet potato.

We have multiple russet varieties to choose from and they are all of a good size profile, excellent in appearance and have the higher solids content that always sets Idaho ® potatoes apart.

To demonstrate the solids content characteristic, Chef Doughty drops two potatoes in a pitcher of brine water solution and the Idaho Potato sinks to the bottom - with its high solids content - while the other russet floats to the top.

4 medium russet or orange sweet potatoes, or a combination of the two (as oval and uniform looking as you can find)

I would love to try these with russet potatoes to see if the cumin flavor was maybe masked a bit by the sweetness of the sweet potato.

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water

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

For this French vegetable soup, we're using sweet potatoes in lieu of russet for the added nutritional benefits.

Thinly slice 1 large yukon gold or russet potato into thin rounds that are about 1/16 of an inch in thickness

We added some small baby creamer potatoes instead of russet and 1 teaspoon of garlic.

But if you're not a fan of sweet potatoes, then by all means, use russet potatoes instead.

I followed the recipe except for using sweet potatoes instead of russet and it was SO GOOD!

Chili Cheese Stuffed Potato Skins consist of an entire russet potato half, are loaded with a hefty filling, and finished off with mouthwatering topPotato Skins consist of an entire russet potato half, are loaded with a hefty filling, and finished off with mouthwatering toppotato half, are loaded with a hefty filling, and finished off with mouthwatering toppings.

I am so excted to try this but wondered if i might ask, do you think it will change the creaminess of the soup by using a sweet potato instead of russet?