I usually
use yukon gold or russet potatoes but red skin would be great.
I love
using yukon gold potatoes since they don't need to be peeled, but if you're using russets then peel them first — the texture will be better.
For this recipe,
I used yukon gold potatoes.
Followed recipe as written except that
I used a yukon gold potato instead of a red skin.
Not exact matches
It almost looks like
yukon gold, which seem kind of small to me, but if they taste better I am willing to
use them!
1 lb milled or finely grated peeled, baked
yukon gold potatoes (I
use a food mill and a scale, it looked like ~ 4 cups)
Is there a specific kind of potato (red,
yukon gold, baking) potato you prefer to
use?
2 lbs
yukon gold potatoes (7 - 8 medium sized ones, this is the key to the buttery flavor, so I wouldn't recommend
using another potato)
I like to
use russet or
yukon gold but I have also had it with red.
12 ounces fresh salmon fillets (4 ounce fillets), skin on 2
yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I
used a mix of yellow wax beans and green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic
1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound
yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I
use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley
5 small
yukon gold potatoes (220 g,
use any yellow or «buttery» potato, but not russet!
I made it and it is wonderful I did add some red wine to filling — i like red wine and french lentils and I
used mashed
yukon golds for the top
2 cups chopped and packed kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585 grams)
yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I
used a mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.