Sentences with phrase «russet potato»

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

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!

According to the USDA, a medium russet potato contains 170 calories, 35 percent of your recommended daily allowance (RDA) of vitamin C and 0 percent of your RDA of vitamin A, whereas a medium sweet potato contains 105 calories, 37 percent of your RDA of vitamin C and 438 percent of your RDA of vitamin A. With a glycemic index of 70, a sweet potato's glycemic index is lower than that of a white potato.

I used russet potatoes instead of red.

The recipe below calls specifically for russet potatoes.

You could also replace the sweet potato with russet potato for a similar effect (and if you like crispy potato, as white potatoes will get much crispier than sweet potato in situations like this).

But is there any way you could make these using russet potatoes instead?

Wegan's secret weapon here is cooking hearty russet potatoes in the rendered bacon fat for golden, crispy, meaty bites.

Add 2 cups peeled russet potatoes, chopped into 1/2 ′ cubes, and 2 cups chicken broth.

Armed with a mandolin, I sliced russet potatoes into 1 / 8 - inch thick rounds and soaked them in cold water to rinse off the starch.

Olive oil + caramelized onions and garlic + chopped cooked russet potato + leftover smoked brisket, roughly chopped + pickled sunchokes, roughly chopped + salt and pepper + 4 eggs

Beginning tonight, Wednesday, May 13th, join Executive Chef Seth Levine as he serves up a Maine - style Lobster Bake including 1 whole lobster, steamed little neck clams, baked red russet potatoes and farm fresh corn on the cobb for just $ 34.92 per person every Wednesday throughout the Summer!

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

I used russet potatoes because that is all I had on hand.

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

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.

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.

Water as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly ground pepper, or to taste salt, as needed 1 teaspoon sweet Hungarian paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish

It took about 5 days to recover from eating a large serving of mashed russet potatoes.

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

«Our factory is the only one in North America that runs everything with dark russet potatoes,» Albright says.

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).

I used medium size russet potatoes for this photo, and they are my husband's favorite.

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

Her friend suggested folding in riced white russet potatoes (Maine's # 1 crop) into standard cake doughnut dough — a technique borrowed from The Joy of Cooking — and the potato doughnut was reborn.

Loaded with fantastic nutrients, this tuber is the best replacement for the humble russet potato, whether you decide to go for potato...

and russet potato rounds with olive oil and cook in a single layer on a sheet pan, then serve with your favorite dip

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.

Peel and dice 4 lbs russet potatoes, cutting them into 3/4 inch cubes of similar size.

Our Price Chopper sells what they call gourmet russet potatoes but they are 2.00 for 3 pounds.

1/4 c all - purpose flour 1/4 tsp paprika 1 lb lean stew beef (round or chuck shoulder), cut into cubes 3 Tbsp olive oil 1 med onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg russet potato (12 oz), cubed 2 Tbsp tomato paste 1 c dry red wine 2 c reduced - sodium beef broth 1 pkg (10 oz) frozen green peas

Thick slices of russet potatoes take care of that.

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

I start out by sautéing a little bit of onion and garlic in butter and olive oil, and then add a combination of starchy russet potatoes and sweet potatoes to the mixture.

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 saying russet potatoes and sweet potatoes are the same.

Sweet potatoes are not related to the more common russet potatoes and are often confused with yams in the grocery store and on menus (the yam is actually starchier and less flavorful).

Poke 4 large russet potatoes all over with a fork; rub with 2 tablespoons vegetable oil.

Tender russet potatoes and traditional ingredients for a tasty side dish.

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

Place russet potatoes cubes into a medium saucepan filled with cold water.

Good old russet potato fries used to be the only fries on the brain but sweet potato fries have made it up there too.

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.