Russet Potatoes 101 – The Basics
About Russet Potatoes
Potatoes are one of the most beloved vegetables around the world. Many people think of them as comfort food. This sentiment probably carried into their scientific name, Solanum tuberosum, since “solanum” is derived from the Latin word meaning “soothing.” Their scientific name reflects the fact that potatoes belong to the Solanaceae family of plants, along with tomatoes, eggplants, peppers, and tomatillos.
There are about 100 varieties of edible potatoes, ranging in size, shape, color, starch content, and flavor. They are often classified as either “mature” (or larger) potatoes or “new” potatoes, that are harvested before maturity and are much smaller in size. Russet Burbank potatoes are among the most popular varieties of mature potatoes.
Russet potatoes are large and oblong with a thick, rough skin. They are often called Idaho potatoes because the state of Idaho leads in their production within the United States. However, only potatoes grown in Idaho may be advertised as Idaho potatoes. Russet potatoes are a high-starch potato, with a flesh that is white and dry. They are the ultimate baking or roasting potato, and make excellent mashed potatoes that are soft, light, and able to absorb a lot of liquid or other embellishments. Russets make wonderful French fries and creamy gratins. They make delicious puréed potato soup. However, their flesh does not hold up well when cooked, so they are not the best choice for most potato salads, or in cooked dishes where you need the potato to maintain its shape.
Potatoes originated in the Andes mountains in South America. It is estimated that potatoes were cultivated by those living in the region as far as 7,000 years ago. Since potatoes can be grown at high altitudes, they became a staple food in the area.
Potatoes were discovered by Spanish explorers, who carried them from South America to Europe in the early 16th century. Since potatoes were found to be high in Vitamin C, they were eventually used to feed Spanish sailors to prevent scurvy. It is believed that potatoes were first brought to the United States in the early 18th century by Irish immigrants. People were slow to adopt the Irish potato and large-scale cultivation did not start until the 19th century.
By the early 19th century, potatoes were grown throughout Northern Europe and were the main food in Ireland. In 1845 and 1846, a blight ruined most of the potato crop in Ireland, causing major devastation, known as the Irish Potato Famine. Almost 750,000 people died, and hundreds of thousands moved to other countries, including the United States, in search of sustenance.
Today, potatoes have grown to be one of the most popular foods throughout the world and the one food that Americans eat more than any other. Worldwide, the main potato producers are the Russian Federation, Poland, India, China, and the United States.
Nutrition and Health Benefits
Potatoes are high in Vitamin B6, potassium, copper, Vitamin C, manganese, phosphorus, niacin, pantothenic acid, protein, and fiber (if you eat the skin). It is important to note that many nutrients, especially minerals, are found in the skin of potatoes. If you want to get the most nutrients out of your potato, eat the peel along with the inner flesh.
Potatoes are an extremely popular food among many people around the world. Potatoes themselves are very healthful to eat. However, most people enjoy them fried (as French fries or potato chips) or loaded down with assorted fats, such as butter, margarine, sour cream, cheese, and/or bacon. This combination makes them a far unhealthier food than they should be. Eating them with lots of fat makes them a potential contributor to heart disease. Take away the fat and they can offer significant protection from cardiovascular disease and cancer.
Furthermore, many people fear potatoes because of their high carbohydrate content. However, when eaten simply cooked with the skin, and without added fat, they are an extremely healthy food that provides many needed nutrients for good health. Also, carbohydrates in their natural, unrefined, unprocessed form (and without added fats) provide the body with its preferred form of fuel. Carbohydrates are the preferred fuel for the brain, heart, muscles, and internal organs such as the adrenal glands and liver. In addition to the valuable carbohydrates that potatoes offer, they also contain a variety of phytonutrients that have antioxidant activity. These include carotenoids, flavonoids, caffeic acid, and unique proteins, such as patatin, which exhibits activity against harmful free radical molecules.
Lower Blood Pressure Potential. At the Institute for Food Research, UK scientists identified blood pressure-lowering compounds in potatoes called kukoamines. This finding indicates that there are yet potentially many undiscovered health-promoting compounds in plant foods. Researchers also examined tomatoes, which are in the same botanical family as potatoes, and also found kukoamine compounds in tomatoes. With kukoamines being new in the scientific arena, scientists are now examining their stability during cooking and how much of these compounds are needed to impact health.
Vitamin B6…Building Your Cells and Nervous System, Providing Cardiovascular Protection, and Boosting Energy. Potatoes are known to be high in Vitamin B6, with one medium russet potato providing over one-third (36%) of the Daily Value of this important nutrient. Vitamin B6 is involved in over 100 enzymatic reactions in the body. Enzymes enable chemical reactions to occur, so Vitamin B6 is active literally everywhere in the body. This includes building proteins, such as nucleic acids in the creation of our DNA. Proteins and nucleic acids are critical parts of new cell formation, so Vitamin B6 can affect all new cells in the body. This is one nutrient we surely don’t want to be deficient in, and potatoes can help to prevent that!
Vitamin B6 is also important in maintaining brain (neurological) activity. It is used in the creation of amines, which are neurotransmitters that the nervous system uses to transmit messages from one nerve to the next. Some neurotransmitters use Vitamin B6 for their production. This includes:
* Serotonin, which is important in avoiding depression.
* Melatonin, the hormone needed for a good night’s sleep.
* Epinephrine and norepinephrine, hormones that help us manage stress.
* GABA (gamma-Aminobutyric acid), which is needed for normal brain function.
Vitamin B6 is also used in methylation, a chemical process where methyl groups are transferred from one molecule to another. Many chemical processes in the body rely on methylation. For example, genes can be turned on or off through methylation, which is important in cancer prevention since the tumor suppressor gene can be turned on or off this way. Methyl groups may also be added to toxic substances, making them less toxic, encouraging their elimination from the body.
In cardiovascular health, methylation changes homocysteine, a potentially dangerous molecule, into benign substances. Without this conversion, homocysteine can directly damage blood vessel walls, inviting the progression of atherosclerosis. High homocysteine levels are associated with a much higher risk for heart attack and stroke. Eating foods rich in Vitamin B6 helps to keep homocysteine levels down, and such foods have been associated with overall lower rates of heart disease.
Vitamin B6 is also necessary for the breakdown of glycogen, the molecule that stores sugar in muscle cells and the liver. Adequate Vitamin B6 is very important for adequate athletic performance and endurance.
Fiber. One baked potato provides over 3 grams of fiber. However, remember that most of the fiber is in the skin. So, to receive this additional benefit from potatoes, be sure to also eat the peel. Doing this will help to keep your cholesterol levels in check, reduce the risk of colon cancer, and support healthy bowels in addition to preventing constipation.
How to Select Russet Potatoes
Choosing the right potato for your intended use is helpful for success in the kitchen. Russet potatoes are excellent as baked potatoes, twice-baked potatoes, mashed potatoes, and French fries. They can be used in soups, stews, and casseroles. However, they do not hold their shape well when cooked, so they should be added during the last 20 minutes to soups and stews so they don’t overcook. Russets can be used in salads if they are not overcooked, and you don’t mind if they break apart easily.
When shopping for russet potatoes, look for ones that are firm and not spongy. Avoid those with eyes or dark spots, which indicates they are old. If you’re planning on making baked potatoes or fries, choosing potatoes that are about the same size will allow for the most even cooking times. Choosing potatoes individually rather than packed in plastic bags allows you to inspect each potato and reduces the chances of buying old or spoiled ones.
Also, avoid those with a greenish tint to the skin, which indicates they have been exposed to too much sunlight. Solanine is a chemical that may be in the greenish area of the potato. This chemical is produced to help protect the potato from insects and bacteria, but it is toxic to humans. Try to choose potatoes without any greenish tint in the skin. If you find that you have purchased greenish potatoes, cut that area away and discard it when you are preparing the potatoes. If there is a lot of green on any one potato, it may be best to throw that potato away. Cooking the potato will not destroy the solanine in it. Individuals may or may not react to any ingested solanine from potatoes. Various factors (like weight, age, and amount ingested) will affect how much, if at all, a person reacts to ingested solanine. The classic symptoms of solanine poisoning are nausea, vomiting, diarrhea, sweating, headaches and stomach pain. Relatively mild symptoms should resolve in about 24 hours. In extreme cases, severe effects, such as paralysis, convulsions, breathing problems, coma, and even death have been reported. So, when in doubt, throw it out!
How to Store Russet Potatoes
Potatoes keep the longest in a dry, dark, cool place. The ideal temperature is 45° to 50°F. It is best to remove them from the plastic bags they are sold in because they need air to help keep them from aging too fast. Do not refrigerate raw potatoes, which would cause the starch to convert to sugars, altering the flavor of the potato. Store potatoes away from onions, which release gases that cause potatoes to spoil faster.
How to Prepare Russet Potatoes
Depending upon how you intend to cook the potatoes, the skin may be left on or peeled away. Scrub the potatoes under running water and cut away any eyes or dark spots with a paring knife. If desired, peel the potatoes with a vegetable peeler or paring knife. To keep cut potatoes from turning dark, place cut potatoes in a bowl of cold water until you are ready to cook them. Adding a little lemon juice or vinegar to the water can help prevent them from turning dark, but it is not mandatory.
Once prepared as needed, Russet potatoes may be boiled, steamed, baked (and twice-baked), roasted, fried, sautéed, grilled, smashed, mashed, slow-cooked, hasselbacked, skewered, made into hash browns, tater tots, and latkes, and included in scalloped potato dishes, gratins, soups, hot or cold salads, quiches, pancakes, breads, frittatas, potato hash dishes, pierogis, gnocchi, and even dips. The question is…What CAN’T you do with russet potatoes?
How to Preserve Russet Potatoes
If you have too many russet potatoes and need to preserve them, there are a variety of ways this can be done. With whatever way you choose, potatoes should not be frozen when raw. Both the color and texture will change, and the quality will be undesirable when they are used thereafter.
* Freezing Whole COOKED Potatoes. Wash the potatoes well, and do not peel them. Drop them into a pot of boiling water. Allow them to cook until not quite done (a sharp knife inserted in the center will pierce the potato, but there will be some resistance). Remove the potatoes and immediately transfer them to a bowl of ice water. Allow them to remain in the water until completely cooled. Place them on a large tray and transfer that to the freezer until the potatoes are frozen. Place them in a freezer bag or airtight container and return them to the freezer. For best results, use them within three months. When you are ready to use the potatoes, place them in the refrigerator overnight, for the easiest way to thaw them. Even if they are not completely thawed, they should be able to be cut at that point, if desired. Or finish cooking them as desired, allowing a little extra time for them to finish thawing during the cooking process, if needed. Since they were almost cooked before being frozen, recipe cooking time will need to be adjusted accordingly.
* Freezing COOKED Potatoes for Diced, Larger Chunks, or Hash Browns. First scrub your potatoes well. Bake them as desired, either in the oven, microwave, or other appliance you choose. Allow the potatoes to cool, then peel them. For hash browns, shred the cooked and cooled baked potato with a cheese grater, which should be very easy to do at this point. For diced or larger cut potatoes, cut them as desired. Spread the prepared potato pieces on a baking tray and place it in the freezer until the potatoes are completely frozen. Transfer them to freezer bags or air-tight containers and store them in the freezer for up to one year. When you are ready to use them, they can be used directly from the freezer. If thawing is preferred, place them in the refrigerator the night before so they can thaw. Use them as desired in any recipe that calls for COOKED potatoes, or cook them as you would hash browns. Since they are precooked, they will not take as long to cook as if they were raw.
* Freezing Prepared Mashed Potatoes. Simply prepare mashed potatoes as usual. Divide the batch into serving size portions, and dot with butter, if desired. Wrap each portion individually and lay them on a baking tray. Place that in the freezer until the potatoes are frozen, then transfer them to an air-tight container or bag. To use them, place them in the refrigerator the night before you plan to use them so they can thaw. They may be reheated in the microwave or in the oven at 350°F for about 30 minutes, or until heated through. They may also be reheated in a slow cooker set on low heat for about 2 hours, or until they are completely warmed. The time will vary depending on the cooker itself, the amount of potatoes being heated, and whether they are completely frozen or partially thawed. Use frozen mashed potatoes within one month.
* Freezing Potato Soup. Use your favorite recipe to make potato soup. Enjoy some with a meal, then freeze the rest in an airtight container for later use. It is helpful to place your frozen potato soup in the refrigerator the night before you want to enjoy it, so it can start to thaw. Use the frozen soup within six months.
* Freezing BLANCHED Potatoes for Hash Browns, Wedges, Larger Chunks, or Fries. As always, scrub your potatoes well and peel them as needed for your intended use, then cut them as desired. Place the cut potato pieces in a bowl of cold water until you are ready to blanch them.
Hash Browns: Shred your washed potatoes, placing the small pieces in a bowl of cold water until you are ready to blanch them. Bring a large pot of water to boil. Transfer the potatoes to the boiling water. Immediately set your timer for 1 minute. When the timer is up, drain the potatoes and transfer them to a bowl of cold water. Allow them to cool completely, then drain them well. Spread the potato pieces on paper towels or a clean cloth so they can be patted dry. Transfer them to a freezer bag or (to keep them from freezing into one large lump) spread them out on a parchment paper lined baking tray. Place the tray in the freezer and allow the potato pieces to freeze completely. Transfer them to a freezer bag or container and return them to the freezer. Cook them as you would any store-bought frozen hash brown potatoes.
Wedges, Larger Chunks, or Fries: Cut your washed and peeled (if desired) potatoes into wedges, chunks, or long as for fries. Place them in a bowl of cold water until you are ready to blanch them. Bring a large pot of water to boil. Transfer the potatoes to the boiling water. Immediately set your timer for 2 or 3 minutes, depending on the size of the wedges or chunks. When the timer is up, drain the potatoes and transfer them to a bowl of cold water. Allow them to cool completely, then drain them well. Spread the potato chunks on paper towels or a clean cloth so they can be patted dry. Transfer them to a freezer bag or (to keep them from freezing into one large lump) spread them out on a parchment paper lined baking tray. Place the tray in the freezer and allow the potato pieces to freeze completely. Transfer them to a freezer bag or container and return them to the freezer. Bake, roast, or cook them as you would store-bought frozen potatoes.
* Dehydrating Potatoes. When dehydrating potatoes, they should be scrubbed well and peeled. They may be dried sliced, cubed, or grated.
Dehydrated Sliced Potatoes: Cut peeled potatoes crosswise into 1/8- to 1/4-inch-thick slices. A mandoline slicer helps to cut slices thinly and uniformly. Bring a large pot of water to boil. Place the sliced potatoes in the boiling water and immediately set a timer for 5 minutes. When the timer is up, transfer the potatoes to a bowl of cold water. Allow them to cool completely, then drain well. Place the slices in a single layer on mesh drying trays and dry at 130°F to 135°F, whichever temperature is recommended by the manufacturer of your dehydrator. Allow them to dry until the slices are crisp and have no sign of moisture inside when broken open. This usually takes 8 to 10 hours, but the time may vary depending upon the brand of your dehydrator and size of slices. Store in an airtight container, preferably a glass jar with as much air removed as possible. Placing an oxygen absorber inside the jar helps to retain freshness. If needed, dehydrated potato slices may be broken into smaller pieces for rehydrating and cooking.
Dehydrated Potato Cubes: Cut peeled potatoes into 1/2-inch cubes. Bring a large pot of water to boil. Place the potato cubes in the boiling water and immediately set a timer for 10 minutes. When the time is up, transfer the potatoes to a bowl of cold water and allow them to cool completely. Drain well. Place the prepared potato cubes in a single layer on mesh drying trays and dry at 130°F to 135°F, whichever temperature is recommended by the manufacturer of your dehydrator. Allow them to dry until the cubes feel dry and crisp and have no sign of moisture inside when broken open. Be sure the potatoes are completely dry inside. They may feel firm on the outside when they still have some moisture inside. When in doubt, leave them in the dehydrator longer to prevent premature spoilage. Drying usually takes 12 to 16 hours, but the time may vary depending upon the brand of your dehydrator and the amount of potatoes being dried. Store in an airtight container, preferably a glass jar with as much air removed as possible. Placing an oxygen absorber inside the jar helps to retain freshness.
Dehydrated Grated Potatoes: Peel potatoes, and shred them on the coarse side of a box grater, or use the shredding plate of a food processor. Bring a large pot of water to boil. Place the shredded potatoes in a heatproof colander or strainer and lower them into the boiling water. Immediately set a timer for 30 seconds. As soon as the time is up, remove the strainer from the boiling water and plunge the hot potatoes into a large bowl or pot of cold water. Allow them to cool completely. Remove the strainer and gently press the potatoes to squeeze out excess water. Spread the shredded potatoes on a fine-mesh drying tray and dry at 130°F to 135°F, whichever temperature is recommended by the manufacturer of your dehydrator. Allow them to dry for 2 to 3 hours (or until dry), stirring them occasionally to break up any clumps to ensure even drying. Allow them to dehydrate until they are dry, crisp, and translucent. Transfer the potatoes from the trays when they are still warm to a shallow dish or baking tray. If left to cool on the screens, they may stick. Transferring them to another dish or tray should prevent that problem. When they are cool, transfer the dehydrated shredded potatoes to an airtight container, preferably a glass jar with as much air removed as possible. Placing an oxygen absorber inside the jar helps to retain freshness.
* Labeling and Storing Dehydrated Foods. Be sure to label all containers of dehydrated foods with the date they were processed. Store dehydrated foods in a cool (the colder, the better), dry, dark place with good ventilation. When prepared properly, and airtight with an oxygen absorber and air removed from the container, dehydrated foods may keep from 1 year up to infinity, depending upon what type of food it is. Potatoes may keep up to 20 years. Yours may or may not last that long, as the longevity depends on the preparation, storage method, temperature, humidity, and light conditions. Generally, for best quality, using them within two or three years is a good rule of thumb.
*Rehydrating Dehydrated Potatoes. As a general rule, dehydrated potatoes will double to triple in size when rehydrated. Use that as a general guideline when determining how much to use in a recipe. Place your dehydrated potatoes into a bowl or container. Add enough boiling water to barely cover the potatoes. Allow them to rehydrate for about 15 minutes, or until fully rehydrated. Cook as desired.
If you plan to add your dehydrated potatoes to a cooked dish that contains liquid, like a soup or stew, they may be added to the pot without being rehydrated. However, it is important to note that they will absorb a lot of moisture during the cooking process, so recipes will need to be adjusted. With a soup or stew, you can simply add more liquid as needed while it cooks. When making a baked casserole using dehydrated potatoes, it would be best to rehydrate them first because it will be hard to judge how much extra liquid needs to be added to get the sauce consistency you want.
It is also important to note that many times, a rehydrated food may not regain the exact moisture level and texture of the original fresh food. Expect it to be slightly different. However, it should still be tender and palatable.
Also, consider rehydrating foods in a liquid other than plain water. Substituting vegetable broth or a combination of water and milk when rehydrating potatoes will give them enhanced flavor. However, whether to do that will depend on your intended use for the potatoes. Sometimes, a little experimentation to test the outcome is time well spent.
Best Uses for Russet Potatoes
Since russet potatoes are high in starch, they cook up soft and don’t hold their shape well. This makes them an excellent potato for creamy, fluffy mashed potatoes. They are also excellent as baked potatoes or twice-baked potatoes. They are also excellent for French fries since their interior would be tender while the outside becomes crispy.
Quick Ideas and Tips for Using Russet Potatoes
* Russet potatoes are perfect for “twice-baked” potatoes. Microwave or bake your potatoes as desired. Split them open and remove a little of the flesh. Fill the cavity with ingredients of your choice, then bake them at 375°F for about 10 minutes until everything is heated through. Enjoy!
* Combine leftover mashed potatoes with a little onion and diced bell pepper. Form into patties and pan fry for a fun appetizer or side dish with any meal.
* Add cooked potatoes to quiches, savory pies, omelets, soups, stews, and salads.
* Add raw potato chunks to stews and hearty soups for the last 20 minutes of cooking time.
* Russet potatoes are thick-skinned potatoes and hold up well when baked or fried.
* Russet potatoes are a high-starch potato. This is indicated by the creamy white liquid on the knife when they are cut. The more the residue, the higher the level of starch in the potato.
* Because russet potatoes are so high in starch, they are creamy and fluffy when mashed.
* Pan fry chopped baked potato with garlic and onions for part of breakfast or a tasty side dish with lunch or supper.
* Use leftover mashed or baked potatoes in potato pancakes or flatbreads.
* Sometimes when potatoes are cut and not yet cooked, they may develop a pinkish or brownish discoloration. This is from the starch reacting with oxygen in the air. Potatoes that become discolored are safe to eat, so don’t throw them out. The color usually disappears with cooking.
* When you are preparing potatoes, to keep cut potatoes from turning dark, place the cut pieces in a bowl of cold water until you are ready to cook them. Adding a little lemon juice or vinegar may also help, but is not mandatory. This brief soaking will also help to keep the potato from falling apart when it is cooked. To help retain as much of the water-soluble nutrients as possible, limit soaking to no more than two hours.
* When mashing potatoes, allow the cooked and drained potatoes to steam dry in the hot pot over very low heat for 1 or 2 minutes. This will remove any excess water so you have a drier, lighter mash.
* It is best not to store potatoes in the plastic bags they are sold in. They need air to keep them from aging too fast. Store them in a cool, dry, well-ventilated place away from sunlight.
* When you don’t have much time to prepare a meal and you want some mashed potatoes, use dehydrated potato flakes. They can be prepared easily in very little time and with little effort. Just follow the directions on the package and you’ll have mashed potatoes in no time. Keep a box in your pantry so you’ll have them when needed. Important! Read the label when buying dried potato flakes to be sure it has only dehydrated potatoes and no other unwanted additives.
* If you decide to use frozen potatoes of any type in a recipe that calls for using raw potatoes, be sure to reduce the liquid called for in the recipe and the cooking time. Since frozen potatoes are already partially cooked, they will take less liquid and time to finish cooking than if raw potatoes were used. The adjustment to the amount of liquid and cooking time will depend on the recipe and size of the frozen potato pieces being used. When you’re not sure how much to adjust, start with small amounts and make adjustments as needed.
* One medium russet potato = 12 ounces = 2-1/4 cups diced (1/2 inch).
* One pound is about 2 small russet potatoes.
* If you are cooking and you don’t have enough russet potatoes available, you could substitute Yukon Gold potatoes, sweet potatoes, or green plantains.
Herbs and Spices That Go Well with Russet Potatoes
Basil, bay leaf, capers, caraway seeds, cardamom, cayenne, celery seeds, chervil, chicory, cilantro, cinnamon, cloves, coriander, cumin, curry powder, curry spices, dill, fenugreek, garam masala, garlic, ginger, horseradish, lavender, lovage, marjoram, mint, mustard, nutmeg, oregano, paprika, parsley, pepper, rosemary, saffron, sage, salt, savory, sorrel, tarragon, thyme, turmeric
Foods That Go Well with Russet Potatoes
Potatoes go with just about anything. They can be served on their own or included in just about any dish you can name, from breakfast to supper, appetizers to desserts, and from vegan to omnivore cuisines. Because of that, most people hardly need a list of foods that go with potatoes. However, if you are looking for some new ideas, hopefully this list will provide what you need!
Proteins, Legumes, Nuts, Seeds: Bacon, beans (in general), beef, cashews, chicken, eggs, ham, lamb, lentils, peas, pine nuts, pork, poultry, seafood, tahini, turkey, walnuts
Vegetables: Arugula, asparagus, bell peppers, broccoli, cabbage, carrots, cauliflower, celery, celery root, chard, chiles, chives, eggplant, greens (i.e., collards, mustard, salad, winter), kale, leeks, mushrooms, okra, onions, other root vegetables (in general), parsnips, rutabagas, scallions, shallots, spinach, squash (winter), sweet potatoes, tomatoes, truffles, turnips, watercress
Fruits: Avocado, coconut, lemons, olives
Grains and Grain Products: Corn, gnocchi, grains (in general), quinoa, spelt, pasta
Dairy and Non-Dairy: Butter, buttermilk, cheese (all types), coconut milk and cream, cream, crème fraiche, milk (all types), sour cream, yogurt
Other Foods: Mayonnaise, mustard (prepared), pesto, stock, vinegar (i.e., champagne, sherry, white wine), wine (i.e., dry white)
Russet potatoes have been used in the following cuisines and dishes…
Baked goods (i.e., breads, cakes), casseroles, curries, egg dishes (frittatas, omelets, quiches, tortillas), French cuisine, gratins, Indian cuisine, potato cakes/pancakes, salads (i.e., egg, green, potato salad, hot or cold), skordalia, soups (i.e., leek, potato, sorrel, vegetable), stews, stuffed baked potatoes/twice-baked potatoes
Suggested Food and Flavor Combos Using Russet Potatoes
Add russet potatoes to any of the following combinations…
Buttermilk + Chocolate + Cinnamon + Vanilla
Butternut Squash + Sage
Cauliflower + Leeks
Cheddar Cheese + Chiles + Corn
Cilantro + Coconut
Cream + Garlic + Thyme
Crème Fraiche + Dill
Fennel + Garlic + Leeks
Fennel + Lemon + Yogurt
Garlic + Herbs (i.e., oregano, rosemary, sage)
Garlic + Lemon + Olive Oil + Parsley + Vinegar
Garlic + Lemon Zest + Parsley + Rosemary + Thyme
Garlic + Olive Oil
Garlic + Olive Oil + Walnuts
Gruyère Cheese + Winter Squash
Herbs (i.e., oregano, rosemary, thyme) + Lemon
Leeks + Parsley
Mashed Potato Casserole https://www.finecooking.com/recipe/mashed-potato-casserole
Veggie Potato Fritters https://www.potatogoodness.com/recipes/veggie-potato-fritters/
Hash-Brown Breakfast Casserole https://www.finecooking.com/recipe/hash-brown-breakfast-casserole
Heirloom Bean Potato Cassoulet https://www.finecooking.com/recipe/heirloom-bean-potato-cassoulet
Potato-Ricotta Gnocchi with Marinara Sauce and Basil https://www.finecooking.com/recipe/potato-ricotta-gnocchi-with-marinara-sauce-and-basil
Roasted Russet Potatoes https://www.tablefortwoblog.com/our-favorite-way-to-roast-potatoes/
Rainbow Potato Pancakes https://www.potatogoodness.com/recipes/rainbow-potato-pancakes/
Family Favorite Baked Fries https://www.potatogoodness.com/recipes/family-favorite-baked-fries/
Mediterranean Potato Half Shells https://www.potatogoodness.com/recipes/mediterranean-potato-half-shells/
Potato Toast with Creamy Avocado https://www.potatogoodness.com/recipes/potato-toast-with-creamy-avocado/
Festive Papas Tapas https://www.potatogoodness.com/recipes/festive-papas-tapas/
Easy Potato Skillet https://www.potatogoodness.com/recipes/easy-potato-skillet/
Quinoa Potato Cake https://www.potatogoodness.com/recipes/quinoa-potato-cake/
Easy Baked Potatoes https://www.potatogoodness.com/recipes/easy-baked-potatoes/
21 Ways to Use Russet Potatoes https://www.tasteofhome.com/collection/russet-potato-recipes/
Favorite Loaded Breakfast Potatoes https://www.tasteofhome.com/recipes/favorite-loaded-breakfast-potatoes/
Texas Garlic Mashed Potatoes https://www.tasteofhome.com/recipes/texas-garlic-mashed-potatoes/
The Best Cheesy Scalloped Potatoes https://www.tasteofhome.com/recipes/the-best-cheesy-scalloped-potatoes/
Scored Potatoes https://www.tasteofhome.com/recipes/scored-potatoes/
The 28 Best Potato Salad Recipes for Any Cookout Flavor https://www.bonappetit.com/recipes/slideshow/potato-salad-recipe-slideshow
Slow Cooker Scalloped Potatoes https://anoregoncottage.com/slow-cooker-cheesy-garlic-scalloped-potatoes/
28 Recipes for Using Leftover Mashed Potatoes https://www.potatogoodness.com/recipe-category/leftover-mashed-potatoes/
20 Ways with Russet Potatoes https://www.allrecipes.com/gallery/russet-potato-recipes/?
Joachim, David. (2010) The Food Substitutions Bible. 2nd Edition. Toronto, Ontario, Canada: Robert Rose, Inc.
MacKenzie, Jennifer, Jay Nutt, and Don Mercer. (2015) The Dehydrator Bible. 2nd Edition. Toronto, Ontario, Canada: Robert Rose, Inc.
Page, Karen. (2014) The Vegetarian Flavor Bible. New York, NY: Little, Brown and Company.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.