It’s time to expand your potato horizons! Potato varieties are categorized by shape, as well as skin and flesh color—but did you know that there are also different types of potatoes?
A russet potato is a high-starch variety of potatoes that can be used in many different recipes, from mashed to fried, which are perfect for colder months when you’re craving comfort food. With so many russet potato recipes to make at home, it can be hard to figure out where to start.
Grilled Twice Baked Potatoes
There’s something about the taste of a deliciously grilled potato with a crispy outside, and a moist inside that makes it the perfect side dish. The potatoes are buttery and savory, which is just what your tastebuds need after a hearty meal. These potatoes can be served as an appetizer or as the main event of your meal. To get started on these delicious Grilled Twice Baked Potatoes all you’ll need is potatoes, sour cream, salt, pepper, bacon bits, and cheddar cheese.
Slice the potatoes in half lengthwise, brush them down with olive oil, and sprinkle some salt and pepper on top. Grill until they’re nice and crispy on both sides. Remove from heat, then scoop out their centers into a bowl. Stir together sour cream, bacon bits, salt, and pepper in another bowl before adding it to the potato shells. Top off each one with shredded cheddar cheese before placing them back onto the grill for 10 minutes so they’ll melt nicely into their warm filling!
Three Ways To Bake With Potatoes
1. Mashed Potatoes
Mashed potatoes are a classic, and these foolproof recipes will make your mashed potatoes the best they can be. They’re also perfect for topping with butter and sour cream, or as a base for a veggie-based chowder.
2. Roasted Potatoes
Roasting potatoes is one of the easiest ways to get them crispy on the outside but creamy on the inside. These recipes will show you how to roast just about any kind of potato in under an hour! 2 cups olive oil (divided) 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 2 teaspoons salt (divided) 1 teaspoon black pepper 3 pounds russet potatoes, peeled and cut into chunks 4 tablespoons unsalted butter (cut into pieces) Preheat oven to 400 degrees Fahrenheit.
Combine 1 cup of olive oil with the herbs, salt, and pepper in a bowl; toss well to combine. Add potatoes and coat evenly with the mixture. Place potatoes on a large sheet pan lined with parchment paper or aluminum foil and pour the remaining olive oil over the top of the potatoes; use fingers or tongs to ensure even coverage.
Bake for 45 minutes or until golden brown and tender when pierced with a fork, turning once halfway through baking time. Toss butter over top during the last 5 minutes of baking time, stirring occasionally until melted. Season generously with additional salt and pepper before serving warm with desired toppings like garlic, cheese, or bacon bits.
3. French Fries
French fries are a great side dish that goes perfectly with burgers and sandwiches alike. The secret to making great french fries is soaking them overnight in cold water so that they don’t absorb too much oil when frying. After blanching and cooling, we fry the soaked potatoes for about 8-10 minutes at 350 degrees Fahrenheit until crisp then seasons with salt before serving alongside whatever your heart desires!
Recipe Round-Up – Baked, Smashed, and French Fries
1. Preheat oven to 400 degrees Fahrenheit. Put potatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for 45 minutes, flipping halfway through.
2. Smash – Put potatoes in a pot of cold water, then heat the water until it boils. Cook the potatoes for about 12 minutes or until they’re tender when pierced with a fork. Drain the potatoes and cool them off under running cold water. Place them on a cutting board, sprinkle with salt and coarsely ground black pepper, then cut into even-sized pieces (I usually cut each potato in half lengthwise first).
Transfer to a bowl and add sour cream, butter, garlic powder (if using), fresh parsley (optional), onion powder (if using), ground paprika (optional), and chopped green onions. Mash together using either an electric mixer or masher until desired consistency is reached.
3. Drain them well and let them sit for a few minutes before mashing them into small chunks with a potato masher. Add butter, milk, salt, and pepper (to taste).
4. Cut French fries – Preheat oven to 425 degrees Fahrenheit. Cut potatoes into even matchsticks or wedges (depending on your preference). Toss the potatoes in flour seasoned with paprika, garlic powder, cayenne pepper (optional), onion powder, black pepper, and salt.
Spread out the fries onto a lined baking sheet as far as possible without touching each other so that they have plenty of room to crisp up. Drizzle some oil over the top if desired before placing the pan in the hot oven. Roast for 20 to 25 minutes, stirring occasionally, until golden brown and crispy. Serve immediately with ranch dressing.
Oven Roasted Potatoes
Russet potatoes are versatile potatoes that can be used in a variety of recipes. To make oven-roasted potatoes, wash your potatoes and pat them dry with a kitchen towel. Cut the potatoes into cubes, or you could use whole peeled russets if you prefer. Place the cubes onto a baking sheet and sprinkle some salt over them, then drizzle olive oil over top.
Roast the potatoes for 45 minutes in an oven set at 425 degrees Fahrenheit, then flip them and continue roasting for another 15-30 minutes until they’re golden brown and crispy on the outside. These are great served as is alongside some soup or used in another recipe as well. This is one of my favorite ways to make oven-roasted potatoes!
My Favorite Mashed Potatoes Recipe
Peel and dice potatoes into large chunks. Place in a pot of cold water and bring to a boil over high heat. When the potatoes are just about cooked through, strain them out in a colander (a dishcloth will help)
Put them back in the pot, add butter and heavy cream until they’re nice and creamy, then stir in salt and pepper – mash away until you have your desired consistency. Add chives or fresh parsley for flavor!
I love my garlic mashed potatoes recipe: – Boil some chopped onions and garlic with the diced potatoes, pour in some white wine and olive oil, and top it off with plenty of salt and pepper. Once they’re tender, put it all together with sour cream or crème fraîche.
For roasted potatoes: – Slice any type of potato lengthwise into 1/2-inch slices. Toss them with olive oil and seasonings such as rosemary or thyme before roasting for about 25 minutes or until tender on the inside with a crispy outside.
I usually like to bake my fries using this easy oven-baked method: Cut up potatoes into even pieces, toss them with some olive oil, lay them out in one layer on a baking sheet, sprinkle liberally with salt, and place in an oven-preheated to 425 degrees Fahrenheit.
The cooking time is determined by how thickly sliced the potatoes are – mine took 30 minutes or so – but check every 10-15 minutes because they can burn easily. You know when they’re done when the edges get golden brown and crunchy, not soggy, or too soft.
Potato wedges are another tasty way to enjoy these versatile veggies. Slice the potatoes thinly into wedges, drizzle them with olive oil, sprinkle with salt and chili powder, and bake for 20 minutes at 400 degrees F – that’s pretty much it! There’s nothing better than dipping these little bites in ketchup or barbecue sauce too.
Deep Dish Apple Pie
It is not just the pie crust that makes this deep-dish apple pie so amazing. The apples themselves are of a higher quality than those you might buy in the store and they are cooked with a butter and sugar mixture before being layered on top of the crust. This will make your pie golden brown and delicious. If you are looking for more ways to enjoy potatoes, there are plenty of other recipes that use russet potatoes as their main ingredient. Give these recipes a try!
Basic Sweet Potato Fries
There are few things more satisfying than biting into the crunchy, salty goodness of a homemade french fry. You can use any kind of potato for fries, but the best choice is often the least popular russet potato. Russets have thin skin and fluffy flesh that makes them perfect for crispy fries with a soft inside.
They take a little bit longer to cook than some other potatoes, but this also means they’re less likely to become too crispy on the outside before they’re done in the center. If you like your fries spicy, try adding some cayenne pepper and garlic powder to your cooking oil for an addictive kick. Let’s start from the beginning: Peel and slice 2 medium-sized russet potatoes using a mandolin or sharp knife so that each fry is about 1/4 inch thick.
Pour about 2 cups vegetable or canola oil into a large skillet over medium-high heat (the temperature should be around 350 degrees F) then add as many potatoes as will fit comfortably without overlapping. Cook for 7 minutes without stirring (stirring will cause your fries to brown unevenly). Flip and cook for 5-7 minutes more until tender when pierced with a fork. Remove from heat, season immediately while still hot with salt and pepper if desired, then enjoy!
How to Cook Instant Potatoes in a Microwave?
There are a few different ways you can cook russet potatoes in the microwave. The easiest way is to cut the potatoes into cubes, place them in a microwavable dish, and cook them for about 5 minutes. You can also cut the potatoes into thin slices and cook them for 2-3 minutes on high power or 4-6 minutes on low power.
The other option is to simply slice the potato crosswise, add butter and salt (optional), cover with foil, and cook on high power for 4-5 minutes or until tender. For fried instant potatoes, simply fry cubed potatoes in vegetable oil for 8-10 minutes or until browned.
Then serve immediately with salt and pepper to taste. For oven-baked potatoes, preheat your oven to 350°F then cut the russet potatoes into pieces (slices will take less time) before arranging them on an aluminum lined baking sheet covered by aluminum foil.
Roast for 30-40 minutes before checking if they’re done using a fork to poke one of the pieces of potato. If it’s cooked through, remove it from the oven and serve immediately with salt, pepper, and butter. If not cooked through all the way, return to the oven for another 10-15 minutes before testing again. Another option is to roast potatoes in olive oil until golden brown, flipping halfway through cooking time. Enjoy this quick guide!
Cauliflower Mash – A Healthy Option for Mashed Potatoes
Hash browns are a breakfast staple, but they’re also a delicious side dish. The combination of russet potatoes and sour cream gives this dish a unique flavor that will have your mouth watering. This recipe is the perfect comfort food for those cold winter days.
1 teaspoon vegetable oil -4 cups shredded hash browns -1 onion, diced -2 garlic cloves, minced -2 tablespoons butter or margarine -1/4 cup all-purpose flour -3 cups half-and-half or whole milk (or combination) -1 teaspoon salt -1/2 teaspoon pepper -8 ounces sharp cheddar cheese, shredded (can be substituted with any cheese you prefer) -1 large head cauliflower, grated -Salt and black pepper to taste. Preheat oven to 375 degrees F (190 degrees C).
Grease a 9×13-inch baking dish with cooking spray. Cook hash browns in 1 tablespoon of oil over medium-high heat until crispy. Add in onions and cook for about 2 minutes. Drain excess grease from the pot if necessary before adding garlic. Cook until fragrant, about 30 seconds more, then add butter and stir into the mixture along with flour to create a roux.
Whisk until roux bubbles up and creates a thick paste then slowly pour in half-and-half while whisking continuously until combined well and no lumps remain. Stir in salt and pepper, then gradually add cheese stirring constantly until melted. Stir in cauliflower and season with additional salt and pepper to taste. Pour mixture into prepared baking dish.
Cover with aluminum foil coated on both sides with nonstick cooking spray and bake for 45 minutes or until tender enough when pierced with a fork. Remove foil during the last 15 minutes of baking time if needed to allow the top layer of potato mixture to crisp up slightly.
For another hearty potato option, try our Spicy Roasted Potatoes Recipe: These spicy roasted potatoes make an excellent addition as a side dish, appetizer, or snack! Enjoy them hot right out of the oven dipped in ketchup, ranch dressing, or bbq sauce!
Cheesy Hash Brown Casserole
If you’re looking for an easy and delicious way to use up your leftover potatoes, this Cheesy Hash Brown Casserole is perfect! It’s made with hash browns, sour cream, bacon, onions, chives, and cheddar cheese. You can prep it in the morning or the night before if you want to serve it for dinner. All that’s left is a quick pop in the oven and a side of fresh fruit.
That’s not all though. The best part about making this dish? You can add just about any veggies you like: zucchini, spinach, peppers or even green beans are all great options. You can also switch out the bacon for turkey bacon or make it vegetarian by leaving out the meat altogether.
If you prefer things a little more exotic, try adding some garlic cloves, soy sauce, pepper, and ginger root – they’ll lend an Asian flare to your dish that’ll make it extra tasty. These recipes might be two years old but they’ll never go out of style when it comes to classic comfort food.
Picking a russet potato recipe is just the first step in cooking. You’ll also want to make sure you have the right ingredients and equipment on hand, like olive oil, butter, salt, and pepper. We hope you enjoy these recipes as much as we do.
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