russet potatoes

These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.

Extra-Crispy Parmesan-Crusted Roasted Potatoes

baking soda

salt

bay leaves,

black peppercorns

garlic cloves,

thyme

unsalted butter, melted

Parmesan (about 1 cup)

salt and black pepper

Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.

Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.

Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.

Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)

Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)

Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

Homemade diner-style skillet breakfast potatoes are perfect to whip up for breakfast. You can prep these from the night before, so they take less time to serve up in the morning.

Easy Skillet Breakfast Potatoes

butter

olive oil

cayenne

garlic powder

onion powder

smoked paprika

garlic

potatoes: Peel and quarter the potatoes. Place prepared quartered...

potatoes: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they've had a chance to hang out in the refrigerator.

cook: Using a 12-inch skillet or larger, place the...

cook: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.

To some, Cheddar is synonymous with Vermont, even if it is produced in several other states, too. For most, mashed potatoes are an absolute essential for a proper Thanksgiving table. Combining them seems natural, whether customary or not. Using two-year-old aged Vermont Cheddar, which is deeply flavored but not too sharp, gives these creamy mashed potatoes a subtle Cheddar presence, neither overwhelmingly cheesy nor gooey. (For everything you need to know to make perfect potatoes, visit our <a href="http://cooking.nytimes.com/guides/how-to-make-potatoes">potato guide.</a>)

Vermont Cheddar Mashed Potatoes

Vermont aged white Cheddar, grated

baking powder

Black pepper,

nutmeg

heavy cream, heated

eggs, lightly beaten

Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.

Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.

Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.

Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)

These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our <a href="http://cooking.nytimes.com/guides/how-to-make-potatoes">potato guide.</a>)

Garlic Mashed Potatoes

Idaho potatoes, peeled

garlic,

milk

Salt and black pepper

unsalted butter, softened, olive oil

Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.

Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.

Perfect for Hanukkah or any time of year, these latkes bring out the pure flavor of potato, because that is basically the only ingredient in them. Making latkes can be a last-minute nightmare, with overeager cooks putting too many patties in hot oil, thus taking longer to fry and resulting in a greasy mess. But these can be prepared in advance. This recipe, adapted from the chef Nathaniel Wade of the <a href="https://www.outermostinn.com/">Outermost Inn</a> on Martha’s Vineyard, starts with parbaked potatoes, which are cooled, grated, seasoned with just salt and pepper, pressed into patties and refrigerated, then fried just before serving. You can either serve them with crème fraîche or sour cream, smoked salmon and tiny flecks of chives, or <a href="https://cooking.nytimes.com/recipes/1016867-brisket-in-sweet-and-sour-sauce">traditional brisket</a> and homemade applesauce.

Pure Potato Latkes

Canola oil,

salmon (optional)

Crème fraîche

chives,

Adjust the rack in the middle of the oven and heat to 350 degrees. Bake the potatoes directly on the rack for 30 minutes, then flip and bake for another 15 minutes until they are hot throughout but still raw in the middle. Remove and let cool for about 30 minutes.

Slice the potatoes in half widthwise. Holding the curved peel side with one hand, grate the flat, flesh side of each piece using the large holes of a box grater. The grating process should open them up like a jacket, leaving you with potato skins perfect for frying later, if you’d like. (You could also use a food processor with a grating blade instead; just peel your potatoes beforehand.) Sprinkle the grated potatoes with 1 teaspoon salt and 1/2 teaspoon pepper. Adjust the seasoning to taste.

Take about 1/2 cup grated potato in your hands and gently squeeze between your palms to form a patty. Press the patty until about 1/2-inch thick and carefully set the latke on a plate. Repeat with the remaining grated potatoes to make about 8 latkes. Cover and refrigerate a few hours or overnight.

Just before serving, heat a large, heavy skillet with about 1/4 inch of canola oil over medium-high. When it is hot, a shred of potato dropped into the oil should sizzle. Working in two batches, gently fry four latkes until crisp and deep golden, about 3 to 4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining latkes.

Serve hot, topped with a slice of smoked salmon, a dollop of crème fraîche or sour cream and a few sprinkles of chives, if you like.

Instant Pot Cheesy Potato Soup

butter oil

onion

garlic, garlic powder

potatoes (30-32 ounces), about 1/2-inch pieces (see note)

parsley

black pepper

cream

all-purpose flour

cheddar cheese

corn kernels

bacon

Using the Saute function on the Instant Pot...

Using the Saute function on the Instant Pot (or similar function on another electric pressure cooker), heat the butter or oil.

Add the onions and garlic, and cook for...

Add the onions and garlic, and cook for 1-2 minutes, until the onions begin to soften. Add the potatoes, 1 cup broth, parsley, salt and pepper. Give the mixture a good stir.

Secure the lid and cook on high pressure...

Secure the lid and cook on high pressure for 4 minutes. Quick release the pressure (if liquid spurts from the release valve, wait 5-10 minutes and try again).

In a blender, combine the cream cheese, flour,...

In a blender, combine the cream cheese, flour, milk, and remaining 2 cups broth. Process until smooth.

Turn the Instant Pot to Saute again. Stir...

Turn the Instant Pot to Saute again. Stir in the cream cheese/flour mixture (it's ok if the potatoes break apart a little as you combine the ingredients). Continue cooking, and stirring constantly, until the soup simmers and thickens.

Add the cheese and stir until melted. Add...

Add the cheese and stir until melted. Add the chicken (if using) and the corn and heat through.

Serve immediately (or keep warm in the Instant...

Serve immediately (or keep warm in the Instant Pot for up to an hour). Top individual servings with bacon.

https://mediavine-res.cloudinary.com/video/upload/bz0hoeqijn6by52mx2sy.mp4

These quick and easy microwave potatoes come out perfectly fluffy and tender every time!

Microwave baked potatoes

Salt and pepper; butter, Greek yogurt

Scrub the potatoes. Poke each potato 5-6 times...

Scrub the potatoes. Poke each potato 5-6 times with a fork - I do it a few times on each side. Place potatoes directly onto the microwave plate.

Microwave on high. The time depends on the...

Microwave on high. The time depends on the number of potatoes and the size of your potatoes. For 1 medium-sized potato, start with 5-6 minutes. For 2 medium-sized potatoes, start with 10-11 minutes microwave time. For 4 potatoes, start with 15-16 minutes in the microwave. When the time is up, get a towel or oven mitt and gently squeeze the sides of the potato. If it gives without resistance and starts to open up, it's ready. If it still seems a bit firm, return to the microwave for another minute at a time until tender.

https://mediavine-res.cloudinary.com/video/upload/hatc9ncaatjxdg5p79ts.mp4

<p>These quick and easy microwave potatoes come out perfectly fluffy and tender every time!</p>

Microwave Baked Potatoes

These weeknight mashed potatoes taste purely like potato. The secret? Starchy water. Save some of it after you boil the potatoes, and after mashing, stir it back in, a tablespoon at a time, until they come together. Then, add with a little sour cream for tang. It's that easy — and creamy and light. Take it from Ma Ingalls of “Little House on the Prairie” fame: “There was no milk, but Ma said, ‘Leave a very little of the boiling water in, and after you mash them beat them extra hard with the big spoon.’ The potatoes turned out white and fluffy.”

Two-Ingredient Mashed Potatoes

sour cream or full-fat Greek yogurt

Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover them by 1 inch of cold water.

Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 10 minutes.

Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed.

Vigorously stir in the reserved potato water, adding 1 tablespoon at a time until the potatoes are smooth and come together (you will use about 1/2 cup). Stir in the sour cream, then season to taste with salt and pepper.

These are some seriously AMAZING cheddar mashed potatoes! Loaded with garlic, tangy sour cream, fresh chopped chives, and tons of shredded cheddar cheese. The perfect side for Thanksgiving or any night of the week!

Seriously Amazing Cheddar Mashed Potatoes

lbs. red, Yukon Golds,

salt and pepper,

butter, cubed

sour cream

chives

BOIL: Place the peeled potatoes in a large...

BOIL: Place the peeled potatoes in a large dutch oven. Add cold water to the pot so that the water rises about 2 inches above the potatoes. Add a tablespoon of salt along with the peeled garlic cloves. Turn the heat on to the highest setting and allow the potatoes to reach a boil. Then, turn it down so that it simmers but doesn't boil over. Cook the potatoes for 15-20 minutes or until a fork pierces through the potatoes very easily.

MASH OR RICE: Drain the potatoes and garlic...

MASH OR RICE: Drain the potatoes and garlic cloves, but don’t rinse them! Using a ricer, rice the potatoes/garlic cloves into the dutch oven. If you don’t have a ricer, add them back to the same dutch oven and use a masher to mash the potatoes. Add the cubed butter and stir to combine. Let the butter melt into the potatoes. Then add sour cream, cheddar cheese, and combine using a rubber spatula.

MASHED POTATOES: Add 1/3 cup of half and...

MASHED POTATOES: Add 1/3 cup of half and half and stir to combine. Continue adding a few tablespoons of half and half until the potatoes reach your desired consistency. I needed the full 2/3 cup.  If at any point the cheese isn’t melting into the potatoes, you can kick the stove onto the lowest heat setting, this will help heat the pan just enough so everything combines. Taste and adjust with salt and white pepper as desired. Remove to a serving dish and sprinkle with chopped chives!

No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it’s a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce.

Chicken Vesuvio

potatoes

oregano

bone-in, skin-on chicken thighs (about 8 thighs)

Kosher salt and black pepper

unsalted butter,

garlic cloves, thinly sliced

chicken stock

dry white wine

green peas

lemon, juiced

Italian parsley,

Crusty bread,

Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer. (It’s OK if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)

While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.

Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.

Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt.

Beef Empanadas

eggs

kosher salt

all-purpose flour, plus more as needed

unsalted butter (2 sticks), diced

white vinegar

water

vegetable oil

tomato paste

yellow onion, finely chopped (about 1 cup)

green bell pepper, stemmed, seeded and cut into 1/4-inch cubes

red bell pepper, stemmed, seeded and cut into 1/4-inch cubes

garlic cloves, finely minced

russet

raisins

beef

oyster sauce

soy sauce

(48-ounce) bottle neutral oil,

Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.

Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.

Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.

Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.

Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4 1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1 1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.

In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.

Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We’ve paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.

Baked Fish and Chips

mayonnaise

capers

horseradish,

dill

lemon juice

lemon zest

fine sea salt

Black pepper, as needed

extra-virgin olive oil, more as needed

panko bread crumbs

garlic clove,

black pepper, more as needed

Dijon mustard

hake, cod

salt,

Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.

Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.

In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.

In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.

Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)

In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes. 

Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven’s top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.

Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

Kid-friendly fish and chips at home, without the mess of a fryer.

Loaded Broccoli Cheese and Bacon Soup

chicken broth

celery,

broccoli crowns, diced small (about 2 heads of broccoli)

bacon, chopped

flour

cheddar cheese (about 16 ounces)

pepper

mustard

In a large saucepan, combine the chicken broth,...

In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.

Top 32 russet potatoes recipes from across the web

The most viewed russet potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 32 russet potatoes recipes from across the web

The most viewed russet potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Extra-Crispy Parmesan-Crusted Roast...

Easy Skillet Breakfast Potatoes

Vermont Cheddar Mashed Potatoes

Garlic Mashed Potatoes

Pure Potato Latkes

Instant Pot Cheesy Potato Soup

Microwave baked potatoes

Two-Ingredient Mashed Potatoes

Seriously Amazing Cheddar Mashed Po...

Chicken Vesuvio

Beef Empanadas

Baked Fish and Chips

Loaded Broccoli Cheese and Bacon So...

Fish Cakes With Herbs and Chiles

Aloo Samosas (Potato Samosas)

Chicken Cordon Bleu Casserole

Irish Stew

Fluffy Mashed Potatoes

Potatoes Au Gratin

Celery-Leek Soup With Potato and Pa...

Twice Baked Lentil Shepherds Pie Po...

Gamja Salad With Cucumber, Carrot a...

Potato Noodles

Potato Korokke

Instant Pot Indian Butter Chicken a...

Mac Salad

Potatoes Au Gratin

Potato Cavatelli

French Fries

Air Fryer Steak Fries (Homemade or ...

Breakfast Potatoes

Deviled Egg Potato Salad

The most viewed russet potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine