I have alot of russet potatoes, whatre your recipes for them?

Any type of recipe works for me post your faves!I have alot of russet potatoes, whatre your recipes for them?
You can make mashed potatoes, hash browns or even french fries, baked french fries





ANd this is delicious;








Cheesy Ranch Potato Bake





4 pounds russet potatoes, cut into 1/4 inch cubes


2 teaspoons chili powder


1 teaspoon salt


1/2 teaspoon ground black pepper


6 tablespoons butter, cubed


1 (8 ounce) package shredded colby-Monterey Jack cheese blend


1 (8 ounce) bottle Ranch dressing





1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.


2.Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.


3.Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly. Serves 12


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and this is REALLY REALLY good;





Creamy Au Gratin Potatoes





4 russet potatoes, sliced into 1/4 inch slices


1 onion, sliced into rings


salt and pepper to taste


3 tablespoons butter


3 tablespoons all-purpose flour


1/2 teaspoon salt


2 cups milk


1 1/2 cups shredded Cheddar cheese





1.Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.


2.Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.


3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.


4.Bake 1 1/2 hours in the preheated oven. Serves 4


===============I have alot of russet potatoes, whatre your recipes for them?
Thanks for the best answer !!





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Bacon %26amp; Cheddar Potato Skins


Serves 6-8


Preparation Time: 20 minutes


Cooking Time: 25 minutes





Ingredients


•8-10 small MountainKing® Russet Potatoes, washed, not peeled, and cut in half


•2 Tablespoons olive oil


•1 Tablespoon Kosher salt


•4 strips bacon, cooked crisp, crumbled


•2 cups shredded cheddar cheese


•1 cup sour cream


•1/4 cup chopped green onions or chives











Directions


1. Preheat oven to 450 degrees. Brush potatoes with olive oil and place cut side down, on a baking sheet. Sprinkle with salt and bake 15-20 minutes or until easily pierced with a fork.


2. Remove from oven and allow to cool 5 minutes.


3. Using a melon baller or a small spoon, scoop out a small portion of the potato flesh. Be careful not to remove too much flesh from the skin. Allow 1/2 - 3/4 inch on flesh to remain between the scooped out portioin and the potato skin. Place potato skins face up on the baking dish. At this point, you can cover and refrigerate up to 6 hours and serve later. When you are ready to serve, remove from refrigerator and follow directions from here.


4. Increase oven temperature to 475 degrees.


5. Place 1 Tablespoon of grated cheese on the scooped out portion of each potato. Then top with 1 teaspoon of crumbled bacon. Bake 3-5 minutes or until cheese is melted.


6. Remove from oven, top with 1 teaspoon of sour cream and sprinkle with green onions. Serve immediately.
Hot German Potato Salad





6 Yukon gold potatoes cut into cubes


8 ounces thick sliced bacon, cut into pieces


Salt and freshly ground black pepper


1/2 red onion, diced


2 tablespoons capers, drained


3 tablespoons red wine vinegar


1 tablespoon Dijon mustard


3 tablespoons extra-virgin olive oil


Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spreadout on a side towel to dry.


While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.


Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.





After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.








Potato Salad





8 eggs


• 3 pounds small white potatoes


• Kosher salt


• 1 cup mayonnaise


• 1/4 cup buttermilk


• 2 tablespoons Dijon mustard


• 2 tablespoons whole-grain mustard


• 1/2 cup chopped fresh dill


• Freshly ground black pepper


• 1/2 cup chopped celery


• 1/2 cup chopped red onion


Directions


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.


Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.


When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Buttermilk Mashed Potatoes





Kosher salt


3 pounds boiling potatoes, such as Yukon gold or russet, peeled


1/2 cup milk


1/4 pound (1 stick) unsalted butter


3/4 to 1 cup buttermilk


1/2 teaspoon freshly ground black pepper





In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.





Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.





Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.





--Ina Garten


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Classic Mashed Potatoes





5 lb. russet or Yukon gold potatoes, peeled and cut into 2” pieces


2 tsp. salt, plus more, to taste


8 Tbs. (1 stick) butter, cut into small pieces


1¼ cups half-and-half, heated


Freshly ground pepper, to taste





Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.





Set a potato ricer over the pot and pass the potatoes through in batches. Or, return the potatoes to the pot and mash with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and pepper. Serve immediately. Serves 8 to 10.





--Williams-Sonoma Kitchen


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Sugar Pie’s Potato Pancakes





2 baking potatoes, peeled


½ small onion, peeled


1 egg, lightly beaten


½ cup baking mix


1 tsp. seasoned salt


Canola oil


Garnish: sour cream and applesauce, optional








Shred baking potatoes and onion into a bowl. Stir in egg, Bisquick, and seasoned salt.





Heat a large nonstick skillet to med-high. Coat the bottom of skillet w/ a bit of canola oil. With a large spoon, place about 1/4 cup of potato mixture in hot skillet. Flatten out into a neat pancake. Cook about 4 minutes on one side until golden brown, then flip pancake to cook other side, 3-4 minutes more. Drain on paper towel. Continue with rest of potato mixture, adding more canola oil between batches.





Serve with sour cream and/or applesauce.





--Sugar Pie
Mashed Potato Tacos


Peel and boil potatoes-mash them with just a little butter and milk, plus salt and pepper- you want them to be really thick


Put corn tortillas in the microwave to soften


Put a big spoonful of mashed potatoes in the tortilla, fold over. Fry tortillas in hot oil until crisp. Serve with favorite salsa, shredded cheese,lettuce, tomatoes, and onions- these sound weird, but taste great
potato soup-cut up potatoes into cubes put on to boil add a cup of milk ,celery diced,onion diced,you can add a can of cream of chicken soup,or you can add a can of cream of mushroom which ever you prefer just cook them until the potatoes are done
Russet Potatoes are perfect for boiling,


Try mashing them,


Making a basic shepards pie,


Or Potato bake.