Sentences with phrase «starchy russet»

Not exact matches

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.

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

Russets, however, are starchier, drier, and fluffier, which lend to being baked or mashed.

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

Where russets tend to taste more starchy and have almost a translucent, yellow tint to them after they're cooked.

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.

Ingredients: About 3 1/2 tablespoons extra-virgin olive oil 1 pound starchy potatoes (such as Idaho / russet -LSB-...]