Are you ready to elevate your potato game? Russet potatoes are a staple ingredient in many cuisines around the world, and for good reason. Their natural sweetness pairs perfectly with savory flavors, making them a versatile base for countless dishes. From comforting side dishes to show-stopping main courses, russet potatoes can do it all.
In this article, we’re celebrating the humble spud by sharing 20 deliciously savory recipes that showcase its crispy, fluffy, and flavorful best. Whether you’re a seasoned chef or a kitchen newbie, these mouthwatering ideas are sure to inspire your next culinary adventure. So go ahead, get creative, and let’s get started with these incredible russet potato recipes!
Classic Crispy Roasted Russet Potatoes
Transform plain russet potatoes into a crispy, golden-brown masterpiece with this easy recipe. Perfect as a side dish or snack.
Ingredients:
– 2-3 large Russet potatoes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or rosemary for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Cut the potatoes into wedges or thin slices, depending on your desired texture.
4. In a bowl, toss the potatoes with olive oil, salt, and pepper until they’re evenly coated.
5. If desired, add garlic powder, paprika, or rosemary for extra flavor.
6. Line a baking sheet with parchment paper and spread out the potatoes in a single layer.
7. Roast for 30-40 minutes, or until crispy on the outside and tender within.
8. Flip the potatoes halfway through cooking to ensure even browning.
Cooking Time: 30-40 minutes
Garlic Parmesan Russet Potato Wedges
Elevate your snack game with these crispy, flavorful potato wedges infused with the savory goodness of garlic and parmesan cheese. Perfect for a quick bite or as a side dish.
Ingredients:
– 2-3 large Russet potatoes
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt, to taste
– Optional: paprika or chili powder for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut potatoes into wedges and place them in a bowl.
3. Drizzle olive oil over the potatoes and sprinkle with minced garlic, salt, and Parmesan cheese.
4. Toss to coat evenly, then spread the wedges on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until crispy and golden brown.
6. Remove from oven and toss with additional Parmesan cheese and paprika/chili powder (if using).
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Loaded Russet Potato Skins with Bacon and Cheese
Elevate your snack game with these crispy, cheesy, and savory potato skins loaded with bacon, sour cream, and chives. Perfect for a quick gathering or a cozy night in.
Ingredients:
– 4-6 large Russet potatoes
– 6 slices of cooked bacon, crumbled
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato using a fork, then bake for 45-60 minutes, or until they’re soft when squeezed.
4. Remove the potatoes from the oven and let them cool for 10-15 minutes.
5. Slice the potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch of the potato around the skin.
6. In a bowl, mix together the crumbled bacon, shredded cheese, sour cream, and chopped chives.
7. Stuff each potato skin with the bacon-cheese mixture and season with salt and pepper to taste.
8. Serve warm and enjoy!
Cooking Time: 45-60 minutes (baking time) + 10-15 minutes (cooling time)
Homemade Russet Potato Gnocchi
Transform your kitchen into an Italian haven with this simple recipe for homemade russet potato gnocchi. With just a few ingredients and some gentle kneading, you’ll be enjoying these pillowy treats in no time!
Ingredients:
– 2-3 large russet potatoes
– 1/4 cup all-purpose flour
– 1 egg
– Salt, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes clean and bake them for about 45 minutes, or until they’re soft when pierced with a fork.
3. Let the potatoes cool slightly, then peel and mash them in a large bowl using a fork or potato masher.
4. In a separate bowl, whisk together flour and egg. Gradually add this mixture to the mashed potatoes, mixing until a dough forms.
5. Turn the dough out onto a floured surface and gently knead for about 5 minutes, until smooth.
6. Cut the dough into small pieces (about 1/2 inch) and roll each piece into a ball.
7. Flatten each ball slightly to form a disk shape.
Cooking Time:
– Bring a large pot of salted water to a boil.
– Cook the gnocchi for about 3-5 minutes, or until they float to the surface.
– Serve with your favorite sauce and enjoy!
Russet Potato and Cheddar Pierogi
Get cozy with these flavorful pierogi filled with the comforting combination of mashed russet potatoes and sharp cheddar cheese. Perfect for a chilly evening or as a side dish to your favorite meal.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– 1/4 teaspoon vegetable oil
– Filling ingredients:
+ 3 large russet potatoes, cooked and mashed
+ 1 cup sharp cheddar cheese, crumbled
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, salt, and vegetable oil. Mix until a dough forms.
2. Divide the dough into smaller portions and roll out each portion into a thin circle (about 1/8 inch thick).
3. Place a tablespoon of the potato-cheddar filling in the center of each dough circle.
4. Fold the dough over the filling, forming a half-moon shape, and press edges together to seal.
5. Bring a large pot of salted water to a boil. Carefully add pierogi and cook for 5-7 minutes or until they float to the surface.
6. Serve with your favorite toppings, such as melted butter, sour cream, or fried onions.
Cooking Time: 15-20 minutes
Twice-Baked Russet Potatoes with Sour Cream and Chives
Elevate your potato game with this creamy, chivey take on twice-baked potatoes. Perfect for a cozy dinner or as a side dish for the holidays.
Ingredients:
– 4 large Russet potatoes
– 1/2 cup unsalted butter, softened
– 1/2 cup sour cream
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato with a fork to allow steam to escape.
4. Bake the potatoes for 45-50 minutes, or until they’re tender when pierced with a fork.
5. Remove the potatoes from the oven and let them cool for 10-15 minutes.
6. Scoop out most of the flesh, leaving about 1/8 inch of potato around the skin.
7. In a bowl, mix together the softened butter, sour cream, and chopped chives.
8. Stuff each potato with the creamy mixture, dividing it evenly among the four potatoes.
9. Place the stuffed potatoes on a baking sheet lined with parchment paper and bake for an additional 15-20 minutes, or until the filling is heated through.
Cooking Time: About 1 hour 15 minutes total
Russet Potato Latkes with Apple Sauce
These crispy latkes are the perfect combination of savory and sweet, topped with a tangy apple sauce. Enjoy as a side dish or snack.
Ingredients:
– 2 large russet potatoes
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
– Apple sauce (homemade or store-bought)
Instructions:
1. Grate the potatoes using a box grater or food processor.
2. In a bowl, combine grated potatoes, flour, salt, and pepper. Mix well.
3. Add the egg to the potato mixture and stir until just combined.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the potato mixture into the hot oil, forming latkes.
6. Fry for about 4-5 minutes or until golden brown, flipping halfway through.
7. Drain excess oil on paper towels and serve warm with apple sauce.
Cooking Time: About 15-20 minutes total (includes frying time).
Cheesy Russet Potato Gratin
Transform ordinary potatoes into a rich and creamy side dish with this simple recipe. Layering thinly sliced russets with cheese, cream, and butter creates a velvety texture that’s sure to please.
Ingredients:
– 3-4 large Russet potatoes, thinly sliced
– 2 tablespoons unsalted butter
– 1/2 cup grated cheddar cheese (or other melting cheese)
– 1/2 cup heavy cream or whole milk
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced potatoes, butter, salt, and pepper. Toss until potatoes are evenly coated.
3. Grease a 9×13-inch baking dish with butter or cooking spray.
4. Create a layer of potatoes in the prepared dish, overlapping slices slightly. Top with grated cheese.
5. Repeat step 4 two more times, finishing with a layer of cheese on top.
6. Pour heavy cream over the final layer of cheese.
7. Bake for 45-50 minutes or until potatoes are tender and top is golden brown.
Cooking Time: 45-50 minutes
Russet Potato and Leek Soup
This rich and comforting soup is a perfect blend of creamy potatoes, sweet leeks, and aromatic spices. It’s a great way to warm up on a chilly day or as a starter for a special occasion.
Ingredients:
– 2 large Russet potatoes, peeled and diced
– 2 medium leeks, white and light green parts only, sliced into thin strips
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced leeks and cook until they’re tender and lightly browned, about 10 minutes.
3. Add the diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
5. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh chives or parsley if desired.
Cooking Time: 35-40 minutes
Herb-Roasted Russet Potato Medley
This recipe brings together a colorful medley of roasted potatoes infused with fresh herbs and aromatic spices, perfect for a side dish or as a base for your favorite salads. With minimal prep and hands-on time, you’ll be enjoying the earthy sweetness of roasted potatoes in no time!
Ingredients:
– 4-5 Russet potatoes, peeled and cut into 1-inch wedges
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp garlic powder
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine potatoes, olive oil, thyme, rosemary, garlic powder, salt, and pepper.
3. Toss until potatoes are evenly coated with the mixture.
4. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
5. Roast for 30-40 minutes or until potatoes are golden brown, flipping halfway through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Russet Potato Hash Browns
Elevate your breakfast or brunch game with this simple recipe for crispy and delicious Russet potato hash browns. Perfectly cooked, these golden brown shredded potatoes are sure to please even the pickiest eaters.
Ingredients:
– 2 large Russet potatoes
– 1/4 cup vegetable oil
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and grate the potatoes using a box grater or food processor with a shredding attachment.
3. In a clean kitchen towel, wring out as much moisture from the grated potatoes as possible.
4. In a large bowl, combine the drained potato mixture and vegetable oil. Mix until well coated.
5. Line a baking sheet with parchment paper. Spread the potato mixture evenly, making sure to spread it out in an even layer.
6. Sprinkle salt to taste over the top of the potato mixture.
7. Bake for 45-50 minutes or until crispy and golden brown.
Cooking Time: 45-50 minutes
Russet Potato and Onion Pierogi
Discover the comfort of traditional Polish cuisine with these tender, flavorful pierogi filled with a delicious combination of roasted russet potatoes and caramelized onions.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 2 large russet potatoes, peeled and diced
+ 1 large onion, thinly sliced
+ 2 tablespoons butter
+ Salt and pepper to taste
– Egg, beaten (for egg wash)
– Water, for boiling
Instructions:
1. In a mixing bowl, combine flour, warm water, and salt. Mix until dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into smaller portions.
4. Roll out each portion into a thin circle (about 1/8 inch thick).
5. Place 1 tablespoon of potato-onion filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape, and press edges together with a fork.
7. Brush tops with beaten egg for a golden glaze.
8. Boil pierogi in salted water for 5-7 minutes or until they float to the surface.
Cooking Time: 15-20 minutes
Russet Potato and Rosemary Focaccia
This rustic Italian flatbread combines the earthy sweetness of russet potatoes with the piney aroma of rosemary, perfect for a simple yet satisfying snack or side dish.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm water
– 2 large russet potatoes, peeled and diced
– 2 sprigs of fresh rosemary, chopped
– Extra-virgin olive oil for brushing
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour, salt, sugar, and yeast.
3. Gradually add warm water, mixing until shaggy dough forms.
4. Knead the dough on floured surface for 5-7 minutes.
5. Roll out the dough to a thickness of about 1/2 inch (1 cm).
6. Arrange diced potatoes and chopped rosemary on one half of the dough.
7. Fold the other half over the filling, pressing edges to seal.
8. Brush with olive oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Russet Potato and Bacon Chowder
This hearty chowder is a perfect comfort food dish for chilly days, packed with the rich flavors of Russet potatoes, crispy bacon, and savory vegetables.
Ingredients:
– 2 large Russet potatoes, diced
– 6 slices of cooked bacon, crumbled
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of heavy cream
– 1 teaspoon of dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the diced potatoes, crumbled bacon, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender.
3. Stir in the heavy cream and season with salt and pepper to taste.
4. Simmer for an additional 5 minutes to allow the flavors to meld together.
Cooking Time: 20-25 minutes
Russet Potato and Spinach Stuffed Shells
Elevate your stuffed shells game with the addition of roasted russet potatoes and wilted spinach! This unique twist on a classic dish will become a new family favorite.
Ingredients:
– 12 jumbo pasta shells
– 2 large russet potatoes, peeled and diced
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast potatoes for 45 minutes, or until tender.
3. In a skillet, sauté onion and garlic until softened. Add spinach and cook until wilted.
4. Combine cooked potatoes, spinach mixture, ricotta cheese, Parmesan cheese, and egg in a bowl.
5. Stuff each pasta shell with the potato-spinach mixture.
6. Place shells in a baking dish, cover with marinara sauce, and top with mozzarella cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 1 hour 10 minutes
Russet Potato and Caramelized Onion Tart
This savory tart combines the natural sweetness of caramelized onions with the earthy flavor of Russet potatoes, all wrapped up in a flaky pastry crust. Perfect for a cozy dinner party or a comforting meal at home.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large Russet potatoes, peeled and thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on the prepared baking sheet.
3. In a large skillet, cook onions and olive oil over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
4. Arrange potato slices on one half of the pastry, leaving a 1-inch border around edges. Top with caramelized onions.
5. Fold other half of pastry over filling to form a triangle or square shape. Crimp edges to seal.
6. Brush egg wash over pastry and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Russet Potato and Kale Soup
A comforting and nutritious soup that’s perfect for a chilly evening. This recipe combines the natural sweetness of Russet potatoes with the earthy flavor of kale.
Ingredients:
– 2 large Russet potatoes, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Stir in the chopped kale and continue to simmer for 5-7 minutes, or until the kale is wilted.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Russet Potato and Thyme Flatbread
Elevate your snack game with this crispy, flavorful flatbread infused with the earthy sweetness of russet potatoes and the subtle aroma of thyme.
Ingredients:
– 1 large russet potato, cooked and mashed
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 3 sprigs fresh thyme, chopped
– 1/2 cup warm water
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour and salt. Add mashed potato, olive oil, and chopped thyme. Mix until dough forms.
3. Gradually add warm water and knead for 5-7 minutes, until smooth and pliable.
4. Roll out dough to 1/8-inch thickness. Place on prepared baking sheet.
5. Bake for 15-20 minutes or until flatbread is golden brown and crispy.
Cooking Time: 15-20 minutes
Russet Potato and Smoked Gouda Mash
A creamy and savory side dish that’s perfect for any meal. This Russet potato and smoked Gouda mash is a delicious twist on traditional mashed potatoes.
Ingredients:
– 3-4 large Russet potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons unsalted butter
– 1/2 cup smoked Gouda cheese, crumbled
– 1/2 cup heavy cream or whole milk
– Salt and pepper to taste
Instructions:
1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the butter, smoked Gouda cheese, heavy cream or whole milk, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy.
4. Taste and adjust the seasoning as needed.
5. Serve hot.
Cooking Time: 25-30 minutes
Russet Potato and Jalapeño Cornbread
This savory cornbread combines the natural sweetness of Russet potatoes with the bold flavor of jalapeños, creating a deliciously spicy and satisfying side dish.
Ingredients:
– 1 large Russet potato, peeled and diced
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 jalapeño pepper, seeded and finely chopped
– 1 cup buttermilk
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In a large bowl, combine melted butter, eggs, and chopped jalapeño. Stir until smooth.
4. Add diced potato and buttermilk to the wet ingredients; stir until combined.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Summary
Discover the savory side of russet potatoes with these 20 crispy recipes! From classic roasted potatoes to loaded potato skins and pierogi, there’s something for everyone. Get creative with garlic parmesan wedges, cheesy gratin, or twice-baked potatoes with sour cream and chives. Add some heat with jalapeño cornbread or smoky bacon chowder. And don’t miss the innovative twists like russet potato latkes with apple sauce, thyme flatbread, or rosemary focaccia. Whether you’re a comfort food lover or looking for new inspiration, these recipes are sure to satisfy your cravings.
Leave a Reply