Sentences with phrase «russet potatoes in»

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

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!

Shred the sweet potatoes and russet potato in the food processor and add them to the bowl.

Slice each russet potato in half, then half again.

Not exact matches

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

Sweet potatoes I can totally handle, but my baked Russets are ALWAYS still a little raw in the middle.

If I was a potato in my past life — which I'm not saying I was but I'm not saying I wasn't either because you never know — I was most definitely probably a russet potato because let's be honest, good ol' russets are the best 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.

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.

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

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

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.

Russets are the best baking potatoes, so use them in this dish.

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).

In my experience, this dish works best with russet potatoes, since they are starchier and soften nicely during cooking.

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.

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

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

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.

3 pounds baking potatoes, washed and peeled, cut in quarters (I used russets) 3 tablespoons butter 1 tablespoon minced garlic 1/2 pound (1 cup) ricotta cheese 1/2 cup grated Parmesan cheese 1/4 cup heavy cream 3 eggs, lightly beaten separately in small bowl 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano, rubbed

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

1 1/2 pounds russet potatoes, peeled and cubed, cooked in salted water until just falling apart, drained well in a colander, add back to hot pan to dry out some *

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.

Fresh Market grocery store has built the world's largest Idaho ® potato display in the produce department using 240,000 russet potatoes.

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.

Bake up some big russet baking potatoes, scoop out that potato and mix in some goodness.

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.

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

In this recipe, root vegetables replace the ever - popular russet potato, and while they are called «fries» they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batcIn this recipe, root vegetables replace the ever - popular russet potato, and while they are called «fries» they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batcin fact, oven roasted, so you can feel virtuous while you scarf down a batch.

I made do with the ingredients I had at home, using russet potatoes, brown onion, eggs and plain bread crumbs, and fried them in avocado oil, which also has a high smoking temp.

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.

However, since sweet potatoes a bigger than the small russets called for in this recipe, I would either make more filling (e.g., may 1 1/2 or 2 times the amount of ground turkey, spices, etc) or use less sweet potatoes (2 or 3).

In fact, the GI of potatoes can vary considerably depending on the type (i.e., red vs. russet vs. white vs.

TIP: If you want to make these bagels in your favorite traditional bagel flavor, use russet potatoes, skip the raisins, and season appropriately.

The diet portion of the plan is surprisingly liberal, emphasizing whole grains and fresh fruit and veggies, but also making room for russet potatoes, lean beef, milk, eggs and treats in moderation.

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.

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

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

Sweet potatoes are lighter than the classic russet potatoes and you won't need the heavy cream and butter used in traditional mashed potatoes thanks to the more flavorful taste of sweet potatoes.

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

Brush the sweet potato and russet potato rounds with olive oil and cook in a single layer on a sheet pan, then serve with your favorite dip — or enjoy solo for a low - calorie snack.

Japanese sweet potatoes have a burgundy skin and ivory interior, though russets or regular sweet potatoes can likely stand in if need be.

The carbohydrates in Orijen dog food come primarily from russet potatoes and sweet potatoes.

The main ingredients in Orijen 6 Fish dog food are fresh deboned salmon, salmon meal, herring meal, russet potato, fresh deboned lake whitefish, sweet potato, peas, and salmon oil (preserved with vitamin E).

The main ingredients in Orijen Regional Red formula are fresh deboned wild boar, fresh deboned lamb, lamb meal, russet potato, fresh deboned pork, peas, salmon meal, whitefish meal (made from flounder, halibut and cod caught wild from the north pacific ocean), herring meal, fresh deboned bison, fresh whole eggs, potato starch, fresh deboned salmon, alfalfa, sweet potato, fresh deboned walleye, and salmon oil (naturally preserved with vitamin E).

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