In a large zip lock bag add all ingredients, mix to evenly coat potatoes. Seal and let sit for 1 hour.
On a heavy duty aluminum foil place potatoes alternating slices of russet and sweet.
Pour marinade over all. enclose to cover.
On a preheat grill cook for 10 minutes.
Remove from foil and char on grill to get grill marks on each side.
Enjoy!
eel and cube a large russet potato.
Place in a pot
an.
Place the sweet potato, russet potato, and carrot each in separate
Place the Russet potato pieces into a large saucepan,
Gnocchi:.
Bake the russet potato in a 350F oven until
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
egrees C).
Prick russet potato and sweet potato all over with a
o 375.
Choose a russet potato free of blemishes.
Wash
Place the potato in a small saucepan and
Put the russet potato into a small saucepan and
Wash the skin of the potato, then dry with a paper
Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric
ake holes into each large Russet potato.
Combine salt and water
medium saucepan cover the potato with salted cold water. Bring
Heat oil in heavy skillet over high heat.
Add bell pepper, onion and celery.
Cook, stirring often, until soft, about 5 minutes.
Add paprika, thyme, parsley, salt and pepper to taste.
Stir in potato.
Add broth; heat to boiling.
Lower heat to simmer; partially cover pan.
Cook, turning occasionally, until potato is tender, about 10 minutes.
Keep warm until ready to serve.
1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .
baking pan.
Place potato in a small saucepan; cover
In a large bowl, combine all the ingredients.
Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
Fry until lightly browned on one side,about 3 minutes.
Turn over and fry on the other side another 3 minutes.
Drain on paper towels.
Serve warm.
00b0.
Slice a large Russet potato into about 1/4\" strips
Melt butter in large heavy bottomed saucepan over medium heat.
Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.
Stir in flour.
Gradually stir in broth and heavy cream.
Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
Dice remaining potato skin and potato(es); add to soup. Heat through.
Season with salt and pepper. Top each serving with bacon, cheese and green onion.