Tag: russet potatoes



  • 2 pounds Russet potatoes, peeled and cubed
  • 2 tablespoons sour cream or softened cream cheese
  • 1 large egg yolk
  • 1/2 cup cream
  • Salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 3/4 pounds ground beef 
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup frozen peas (a couple handfuls)
  • 1 teaspoon paprika
  • Chopped Scallions
Serves 4


Boil potatoes in salted water until tender, about 12 minutes. Drain
potatoes and pour them into a bowl. Combine sour cream, egg yolk and
cream. Add the cream mixture to potatoes and mash until potatoes are
almost smooth.

While potatoes boil, pre-heat a large skillet over
medium-high heat. Add EVOO to hot pan, about one turn of the pan, with
beef. Season meat with salt and pepper. Brown and crumble meat
for 3-4 minutes. Add chopped carrot and onion to the meat. Cook
veggies with meat for 5-10 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and
flour together for two minutes. Whisk in broth.
Thicken gravy, about one minute. Add gravy to meat and vegetables. Stir
in peas.

Pre-heat broiler to high. Fill a small rectangular casserole
with meat and vegetable mixture. Spoon potatoes over meat evenly. Top
potatoes with paprika and broil 6-8 inches from the heat until potatoes
are evenly browned. Top casserole dish with chopped scallions and serve.

Rachael Ray recipe

Incoming search terms:



  • 8 whole Russet Potatoes
  • 4 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • Salt/pepper To Taste
  • 1-1/2 cup Grated Cheddar Cheese
  • 8 slices Thick Cut Bacon, Fried Until Almost Crisp And Chopped (I cooked it in the microwave)
  • 2 whole scallions, Sliced
  • 1/2 cup Sour Cream

Preparation Instructions

Preheat oven to 400 degrees.

Scrub potatoes clean and allow them to dry. With a paper towel (or
just with your hands) rub the skin of the potatoes with 2 tablespoons
canola oil generously.

Place potatoes on a baking sheet and bake about 50-60 minutes.  until skin is crisp and
potatoes are tender.  Cool until you can touch the potatoes.

Cut potatoes in half lengthwise. Scoop out the insides, leaving a
little bit of potato in the skins. Melt the butter with 2 tablespoons
canola oil, then brush both the outside and the inside of the potatoes.
Sprinkle the inside lightly with salt/pepper. Place potato halves face-down and
return to the oven for 5-7 minutes. Using tongs, turn the potatoes
over and continue to bake until the edges of the potatoes start to turn
golden brown, another 5-7 mins.

Remove from oven. Sprinkle the insides of the potato skins with
cheddar, then sprinkle on the chopped bacon. Return to the oven long
enough for the cheese to melt, about 3 to 4 minutes.

Serve immediately with sour cream and scallions. Yum!

Crispy Potato Wedges

I am all about crispy potatoes. They are probably my favorite way to eat potatoes, second only to those covered in a cheese sauce… I’ve found that too often I am faced with potatoes that are cooked just until fork tender rather than to the point of crisping their edges. I don’t like potatoes in general that much so if I am going to eat them, I would like for them to at least be good.

My Husband loooooves potatoes so I end up making them a lot as a side for dinner. He will eat them any way I serve them, as long as they are plain without any cheese or anything on them (which makes me sad). Since I have a preference though, I always try and crisp up our oven roasted potatoes. So that is what I am going to share with you. And it isn’t so much of a recipe that I have but a technique. I used to just dice up some potatoes, place them on a sheet pan, toss them with oil and seasonings, then put them in the oven. While most of that has remained the same, I’ve learned a few things.

#1- Avoid russet potatoes. Not all together, just for our purposes here. Russets are a starchy potato, best used for anything that doesn’t need to hold its shape such as mashed potatoes. New potatoes or “waxy” potatoes like the tiny red ones, fingerlings, etc. fall into this category. They hold their shape really well and are great for roasting. I used Yukon Gold potatoes for these wedges since they are large and can be cut into the best wedge shape, but you can use any of the new potatoes with the same technique and have wonderful results. Yukon Golds are actually a medium starch variety and can be used well for both mashing and roasting.

#2- Preheat your baking sheet. This allows the potatoes to start cooking almost immediately once they touch the pan. This speeds up the cooking process and creates a crispier exterior.

#3- Oil is your friend. Pleassssse don’t be afraid to use the oil here. Obviously they shouldn’t be swimming in an inch of oil, but the more oil you put on the potatoes, the greater “frying” effect it will have on them and thus- a crispier crust! I usually toss everything, including the oil, in a large bowl before putting on a hot sheet tray and that tends to yield good results.

#4- Be patient! Potatoes take a little while to cook in general, but if you want them to be crispy, they take that much longer. Just keep an eye on them in the oven, toss them after 20 minutes, then just let them go until they are as crisp as you’d like them.

  • 1 lb yukon gold potatoes
  • 3 Tb olive oil
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • optional additional seasonings: cayenne pepper, thyme, rosemary, etc
  1. Preheat oven and sheet tray in a 450°F oven.
  2. Meanwhile prepare potatoes: slice in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss into large bowl.
  3. Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
  4. Take out hot sheet tray and pour potatoes along with all of the oil onto it.
  5. Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
  6. Roast another 20 minutes or until desired crispness is reached.

Tagged as:

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page