Russet potatoes are one of my favorite kinds of potatoes because they can be used in great variety of recipes and they taste so good. They are great when you mash them, bake or make them into fried russet.
There is something fascinating about taking these ordinary looking potatoes and making a delectable dish to impress both family and friends. Mine usually begin as plain dishes; simple yet somehow everyone’s attention goes to them at the end.
In this blog post, I will present my preferred potatoes russets and there are some potatoes recipes in which russets are the highlight and make each meal special, enhancing its taste.
The 11 Best recipes using russet potatoes
1. Baked Russet Potatoes
There’s a great deal of satisfaction to be found in creating a wholly satisfying baked potato, done just right. I always begin with large Russet potatoes since those have the best kind of texture when baked.
All three of them go really well together and I love to add olive oil, sea salt, and black pepper in order to gear up the taste. Occasionally, a little garlic powder or fresh rosemary would also do the trick nicely.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scrub the russet potatoes thoroughly under running water and pat them dry with a paper towel.
3. Rub each potato with olive oil, then sprinkle with salt and black pepper to taste.
4. Use a fork to prick each potato several times, which helps steam escape during baking.
5. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until the skins are crispy and a knife can easily pierce through the potato.
6. Remove from the oven, let cool slightly, then cut an “X” on the top of each potato and press gently to fluff the insides before serving.
2. Mashed Russet Potatoes
I must confess, nothing beats a steaming bowl of mashed potatoes because it has its way of comforting me. Quite frankly, russet potatoes are the ones that I always reach out for when preparing these.
These potatoes are ideal for mashing since they are light and fluffy. To elevate it, I perhaps will incorporate a little butter, some garlic and/or a bit of cream.
This is a side dish that I can prepare easily by adding three ingredients and I find it extremely delicious.
Ingredients
- 2 pounds Russet potatoes, peeled and cut into chunks
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- Salt, to taste
- Black pepper, to taste
Instructions
1. Place the peeled and cut Russet potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
2. Bring the water to a boil over medium-high heat. Reduce the heat to medium and simmer the potatoes until they are tender, about 15-20 minutes.
3. Drain the potatoes, then return them to the pot.
4. In a small saucepan, heat the whole milk and unsalted butter over low heat until the butter is melted and the mixture is warm.
5. Mash the potatoes using a potato masher or ricer, gradually adding the milk and butter mixture. Continue mashing until the potatoes are smooth and creamy.
6. Season with salt and black pepper to taste. Serve immediately.
3. Russet Potato Wedges
I enjoy preparing these scrumptious potato wedges as they are very easy to make yet very delicious. All you need are russet potatoes, some olive oil, sea salt and just a pinch of smoked paprika, and it is easy to prepare a batch.
As for me, on such occasions, I like to add some chopped garlic and parmesan cheese as well. This is the snack I prepare whenever there is a game, or whenever I have some friends over!
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and scrub the russet potatoes thoroughly, then cut them into thick wedges.
3. In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the potato wedges in the mixture until evenly coated.
4. Spread the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
5. Bake in the preheated oven for 25–30 minutes, turning halfway through, until the wedges are golden brown and crispy.
6. Remove from the oven and, if desired, sprinkle with fresh parsley before serving. Enjoy your russet potato wedges hot!
4. Scalloped Russet Potatoes
This recipe is what I always reach for whenever I am making a pretty good side dish. I enjoy using ingredients such as skinny russet potatoes, rich cream, as well as shredded cheddar cheese.
My dishes also gain some depth with the addition of minced garlic and a sprinkle of fresh thyme. It’s a delicious way to elevate any meal, no matter the occasion.
Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
3. Stir in the flour and cook for 1-2 minutes until the mixture becomes a light golden color. Gradually whisk in the heavy cream, ensuring no lumps form.
4. Add the shredded cheddar cheese, grated Parmesan, salt, pepper, and paprika. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
5. Layer half of the sliced russet potatoes at the bottom of the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and cheese sauce.
6. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let it cool for a few minutes before serving.
5. Russet Potato Soup
There is a bowl of this delectable soup that can be very therapeutic. In my opinion, one of the ingredients that makes this special, is the hearty and creamy soup.
When making mine, I cannot do so without a bit of onion or garlic since those flavors make things more interesting. In addition, I like adding pieces of crispy bacon to add a lovely smoky flavor.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional, for garnish)
- Crumbled bacon (optional, for garnish)
- Sliced green onions (optional, for garnish)
Instructions
1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sauté until translucent.
2. Add the diced russet potatoes to the pot and pour in the chicken broth. Bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
4. Stir in the heavy cream and season with salt and pepper. Let the soup simmer for an additional 5 minutes.
5. Adjust seasoning if necessary. Serve hot, garnished with shredded cheddar cheese, crumbled bacon, and sliced green onions if desired.
6. Twice-Baked Russet Potatoes
There is amazing pleasure in piercing a fork into a well-cooked and well-served potato. One such recipe of mine involves adding items such as sour cream, bacon bits, and cheddar cheese.
These ingredients, when combined with fresh chives and garlic powder produce the most delectable ingredient which I can never resist having as a side dish.
Ingredients
- 6 large russet potatoes
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 cup shredded cheddar cheese, divided
- 1/4 cup chopped green onions
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly and pierce them several times with a fork. Bake directly on the oven rack for 1 hour, or until tender.
2. Remove the potatoes from the oven and reduce the oven temperature to 350°F (175°C). Allow the potatoes to cool slightly, then slice each one lengthwise and scoop out the flesh into a mixing bowl, leaving a small layer of potato inside the skins.
3. Add the butter, sour cream, and milk to the potato flesh. Mash until smooth and creamy. Season with salt and pepper to taste.
4. Stir in 3/4 cup of the shredded cheddar cheese, the chopped green onions, and crumbled bacon.
5. Spoon the potato mixture back into the potato skins, mounding slightly. Place the filled potatoes on a baking sheet.
6. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the tops of the potatoes. Bake at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is melted and bubbly. Serve hot.
7. Russet Potato Gratin
When I make this dish, I enjoy using ingredients that complement and enhance each other. I think russet potatoes provide the perfect texture, while heavy cream adds a rich, velvety consistency.
I also love adding garlic and Gruyère cheese for that extra depth of flavor. Mine wouldn’t be complete without a sprinkle of thyme and a hint of nutmeg to elevate the experience.
Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a medium saucepan over medium heat, combine the heavy cream, minced garlic, thyme, salt, and pepper. Heat until just simmering, then remove from heat.
3. Arrange a layer of potato slices in the prepared baking dish. Pour a portion of the cream mixture over the potatoes and sprinkle with some Gruyère and Parmesan cheeses. Repeat these layers until all of the potatoes, cream, and cheese are used, finishing with a layer of cheese on top.
4. Dot the top with small pieces of butter.
5. Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and continue baking for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly.
6. Let the gratin rest for about 10 minutes before serving to set. Enjoy!
8. Russet Potato Pancakes (Latkes)
When it comes to whipping up a batch of crispy, golden goodness, I think there’s nothing quite like using russet potatoes for my latkes. I love how the starchy texture pairs with simple ingredients like onions, eggs, and a touch of flour.
Mine always turn out perfectly when I season them with a bit of salt and pepper.
Ingredients
- 4 large russet potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp baking powder
- Vegetable oil, for frying
- Sour cream and applesauce, for serving (optional)
Instructions
1. Place grated potatoes and onions in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine grated potatoes and onions with beaten eggs, flour, salt, pepper, and baking powder. Mix until well combined.
3. Heat about 1/4-inch of vegetable oil in a large skillet over medium-high heat until shimmering.
4. Drop 2-3 tablespoonfuls of potato mixture into the hot oil, pressing down gently with a spoon to flatten each mound into a pancake shape.
5. Fry latkes for 3-4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve hot with sour cream and applesauce, if desired.
9. Russet Potato Hash Browns
There are few things that compare with the joy of waking up to the irresistible smell of homemade hash browns! It’s usually russet potatoes that I go for since they are the best suited for my ideal recipe.
To make it even better, it also helps to add a little bit of onion and some garlic powder. It is effortless and adds a tinge of salt and black pepper to the dish appropriately.
This gives a light and delectable breakfast that I am always eager to have
Ingredients
4 medium russet potatoes
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 large egg, beaten
1/4 cup vegetable oil
Instructions
1. Peel and grate the russet potatoes using a box grater. Place the grated potatoes in a bowl of cold water to prevent them from turning brown.
2. Drain the potatoes, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
3. In a large bowl, combine the drained potatoes, finely chopped onion, salt, black pepper, flour, and the beaten egg. Mix well to ensure all ingredients are evenly distributed.
4. Heat the vegetable oil in a large skillet over medium-high heat until hot. Add portions of the potato mixture to the skillet, flattening them into patties with a spatula.
5. Cook each hash brown patty for 3-5 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to avoid burning.
6. Once cooked, let the hash browns drain on a paper towel-lined plate to remove excess oil. Serve hot.
10. Russet Potato Fries
If it’s fries I am talking about, I can don’t stop thinking about using the right ingredients to whip the proper batch. For me, they would be fresh russets.
I use just the right amount of sea salt and black pepper as seasoning when making them. I do a light drizzle of olive oil on them before putting them in the oven so they become crisp.
And I can also never miss a bit of garlic powder and fresh herbs as seasonings
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: chopped fresh parsley for garnish
- Optional: ketchup or your favorite dipping sauce
Instructions
1. Preheat your oven to 425°F (220°C).
2. Wash and peel the russet potatoes. Cut them into evenly-sized sticks, about 1/4 inch thick.
3. In a large bowl, toss the potato sticks with olive oil, kosher salt, paprika, garlic powder, and black pepper until evenly coated.
4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 25-30 minutes, turning once halfway through, until fries are golden brown and crispy.
6. Remove from the oven, sprinkle with fresh parsley if desired, and serve immediately with your favorite dipping sauce.
11. Russet Potato Salad
When I prepare this rustic and satisfying dish, I always start with hearty russet potatoes. I believe their starchy texture gives it a wonderful consistency.
Mine also features crunchy celery for that perfect bite. To add a burst of color and flavor, I love including chopped red onions.
A dollop of mayonnaise ties everything together, making this a must-have at any gathering.
Ingredients
- 6 russet potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup diced celery
- 1/2 cup chopped red onion
- 3 hard-boiled eggs, chopped
- 2 tablespoons dill relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
1. Boil the cubed russet potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, salt, black pepper, and paprika.
3. Once the potatoes are cooled, add them to the bowl with the dressing mixture, and toss to coat.
4. Fold in the diced celery, chopped red onion, chopped hard-boiled eggs, and dill relish until well combined.
5. Cover the bowl and refrigerate the potato salad for at least 1-2 hours before serving to allow the flavors to meld. Serve chilled and enjoy!
