Russet Potato
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There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer? This is part of BA's Best, a collection of our essential recipes.
3.7
(3.67)
Easy
The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.
3.0
(3.16)
For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.
3.0
(2.88)
Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.
3.7
(3.69)
At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".
3.3
(3.32)
Quick
Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
4.0
(3.78)
You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.
3.7
(3.72)
Like a potato-y flatbread and great topped with cured fish.
4.3
(4.3)
For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.
4.0
(4.11)
Easy
Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.
4.0
(4.06)
Easy
Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.
4.0
(3.77)
Quick
A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.
4.0
(4.23)
No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).
4.4
(4.37)
To keep the matzo dumplings light, don't overtax the dough.
4.0
(4)
This corned beef hash is a two-step process, but nothing about it is difficult.
4.0
(3.81)
Easy
Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
3.7
(3.71)
Easy
Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.
4.0
(3.92)
Vegan
Soaking the cut raw potatoes in water removes surface starch, which yields crispier fries and prevents them from clumping together as they cook. Make sure to dry them thoroughly so that they don't cause the hot oil to spatter when you add them to the pot.
3.5
(3.5)
Easy
Here's a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.
3.5
(3.45)
Russets are ideal for this latke recipe. Their high starch content means you won't need flour to bind the pancakes.
4.0
(4.13)
Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
3.7
(3.72)
Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.
5.0
(5)