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.
We're
using russet potatoes and they come out just fine.
The other minor change was
using a russet potato instead of Yukon gold.
But is there any way you could make
these using russet potatoes instead?
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.
1 1/2 cups mashed or riced cooked potatoes (
I used russet) 1/2 cup butter, room temperature 2 cups buttermilk, room temperature or slightly warmed 1 1/2 Tbsp.
I used russet potatoes instead of red.
If you don't have yellow potatoes on hand, don't worry about it, you can
use russet potatoes or even red potatoes.
Hi Nancy, absolutely feel free to
use those russets that you have.
She has always
used russet potatoes, but I think the tender little reds could only make it better!
Always
use russet potatoes, never boiling potatoes, unless of course you are making «smashed potatoes».
If you're
using russets you'll want about 5 medium or about 2 pounds of Yukon's.
This time,
I used Russets.
I like to
use russet or yukon gold but I have also had it with red.
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup diced red pepper 1 cup chopped potato (
I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels, fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to taste
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
I used a red - skinned variety for these vegan mashed potatoes because that's what was available, but you could
use russet, Yukon, or any other higher starch potato and achieve great results.
But if you're not a fan of sweet potatoes, then by all means,
use russet potatoes instead.
My variation
uses russets, and as it turns out may be the most mainstream of these three.
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.
TIP: If you want to make these bagels in your favorite traditional bagel flavor,
use russet potatoes, skip the raisins, and season appropriately.
Not exact matches
They are the preferred breed of potato for french fries at many fast - food restaurants, but Covered Bridge is the only chip maker to
use dark
russet almost exclusively — the only exception is its sweet potato chips.
I
used all ground turkey and a
russet potato.
I love that you
used sweet potatoes instead of regular
russet potatoes to top this with.
I probably
used 3 large
russet potatoes, not 4.
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 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
First, I
use white potatoes instead of the more common
russets.
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.
«We
use one variety of
russet potatoes and sweet potatoes, and that, combined with the canola oil, produces a great - tasting chip.»
Here I have made a smaller batch than the original and
used medium - sized Yukon Gold potatoes instead of the large
russets so the recipe is a little different — perfect for 3 to 4 people.
I modified and
used cannelloni beans for cashews and sweet potato for
russet.
I
used a combination of
russet potatoes and red potatoes.
Next time i'm going to try
using a mix of gold,
russet, and purple potatoes from my local trader joes to see what it looks like!
Russets definitely yield the best results when it comes to oven fries, but if you would like to
use other types of potato, like red, white or purple, you definitely can.
I usually
use yukon gold or
russet potatoes but red skin would be great.
Thin - skinned potatoes are a bit smaller than
russets, so you may want to
use 1 - 2 more than the recipe calls for, so you'll have about the same total yield of fries.
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.
white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium
russet potato or sweet potato, peeled and chopped (I
used a sweet potato) 2 cups cooked wild or brown rice (I
used brown rice) 2 tsp.
* I
used Yukon gold potatoes because they have a creamier texture, but
russets or red potatoes should work too ** I
used Cabot extra sharp cheddar cheese, but feel free to try another sharp cheese that you like!
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.
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.
4 cups sliced Yukon Gold or
russet potatoes (about 3 - 4 potatoes; you can also
use cauliflower for a lighter soup!)
(Both have passed) I see know where I went wrong by
using Yukon gold instead of
russet potatoes and need to add more eggs.
Fresh Market grocery store has built the world's largest Idaho ® potato display in the produce department
using 240,000
russet potatoes.
I
used medium size
russet potatoes for this photo, and they are my husband's favorite.