Thinly slice 1 large yukon gold or
russet potato into thin rounds that are about 1/16 of an inch in thickness
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.
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)
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
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
To go with that, Sweet
Potato Latkes; shredded sweet and
russet potatoes fried
into golden, crispy pancakes, served with a dollop of sour cream.
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
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
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.
To start the bechamel sauce, peel the
russet potatoes, cut them
into quarters, and give them a good rinse under cold running water.
Place
russet potatoes cubes
into a medium saucepan filled with cold water.
2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow onion, diced salt and freshly ground pepper 1 pound corn kernels, frozen is fine 4 medium
russet potatoes, peeled, cut
into 1 - inch cubes 1 cup dried yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso paste
Non-stick cooking spray 2-1/4 pounds
russet potatoes, peeled and cut
into 3 - inch by 1 / 4 - inch by 1 / 4 - inch batons 3 tablespoons canola oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper plus more for serving 4 garlic cloves, minced 2 tablespoons flat leaf parsley, chopped
1/2 to 1 cup raw cashews, ground
into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut
into small florets 1/4 cup green onion, finely diced 1 cup
russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea salt (optional) Burger buns
5 large
russet potatoes, peeled and cut
into chunks (3 1/2 lb.)
2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced 1 cup
potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut
into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5
russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)
1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium
russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut
into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise
into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
leeks (white and pale green parts), well rinsed and chopped 2 medium
russet potatoes, peeled, cut
into 1 / 2 - inch dice 3 to 4 cups chicken / vegetable broth 2 tsp.
500g starchy
potato (such as Idaho /
russet), scrubbed and cut
into 1 cm cubes 300g sweet
potato, scrubbed and cut 1 cm cubes 1/2 cup vegetable broth or water 250g boiled beets, peeled and diced
into 1 cm cubes 2 sticks celery, cut
into 1 cm slices
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
, leftover cooked ground beef from Taco Tuesday, some
russet potatoes, a jar of sun - dried tomatoes, and some Parmesan cheese that I cut up
into cubes.
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
Peel and dice 4 lbs
russet potatoes, cutting them
into 3/4 inch cubes of similar size.
You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2 tsp dried thyme 2 bay leaves 2
russet potatoes, peeled and chopped
into bite - sized chunks 2 carrots, peeled and chopped
into bite - sized chunks 1 parsnip, peeled and chopped
into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish
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.
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.
For instance, fast - food restaurants demand a
potato type (such as
Russets) that has a particular size and shape, cuts well
into French fries and holds together when deep - fried, but has a mealy, floury texture on the inside.
Ingredients 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves, chopped 1/2 teaspoon ground nutmeg Butter 2 pounds
russet potatoes, peeled and cut
into 1 / 8 - inch thick slices Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus more for broiling
1 tablespoon onion powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons sweet paprika 1 teaspoon ground turmeric 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper Sea salt 1 1/2 pounds
russet potatoes (3 or 4 medium - small), scrubbed and cut
into 1 - inch - thick wedges 2 tablespoons fresh lemon juice (from 1 lemon) Ketchup and Dijon mustard, for serving (optional)