Sentences with phrase «white russet potatoes»

The sauce made from white russet potatoes and carrots provides quick and complex carbohydrates but also that lush and creamy mouthfeel from the starch.

Not exact matches

4 1/2 pounds russet potatoes, rinsed and peeled 1 tablespoon white vinegar Kosher salt 1/4 cup ghee 2 teaspoons seasoned salt 1/2 teaspoon chile powder 1/2 teaspoon dried basil 1/4 teaspoon ground cumin 1/4 teaspoon black pepper

I buy inexpensive white potatoes for my potato salad and save the Russets for baking or mashing.

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

First, I use white potatoes instead of the more common russets.

Potato Chips - 1 1/2 pounds russet or purple potatoes - 1/2 cup distilled white vinegar - Vegetable oil (for frying; about 8 cups)- Old bay seasoning or just simply sprinkle with salt

INGREDIENTS 5 cups sliced russet potatoes 1 cup sliced white onion 1/2 tsp.

4 large russet potatoes, peeled 1 small white onion, grated 7oz.

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.

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.

russet, Yukon gold, or long white potatoes 1 T. salt, plus more to taste 1 c. low - fat milk 4 t. unsalted butter 1/4 t. freshly ground black pepper 1/4 t. freshly grated nutmeg

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.

1 pound fresh leeks, white part only, rinsed well and thinly sliced 1/4 cup olive oil 3 sprigs fresh thyme 3 pounds large russet potatoes 2 quarts mushroom stock 2 cups dry white wine Kosher salt and freshly ground pepper

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

Opt for russet potatoes, white rice, Gatorade, cookies, and other foods packed with carbs.

According to the USDA, a medium russet potato contains 170 calories, 35 percent of your recommended daily allowance (RDA) of vitamin C and 0 percent of your RDA of vitamin A, whereas a medium sweet potato contains 105 calories, 37 percent of your RDA of vitamin C and 438 percent of your RDA of vitamin A. With a glycemic index of 70, a sweet potato's glycemic index is lower than that of a white potato.

According to Harvard University Medical Center, a medium - sized white potato has a glycemic index of 50, while a russet potato has a glycemic index of 85.

So after reading all this potato talk, it seems like plain old russet / white potatoes are better than sweet potatoes after all?