Potato russet

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Whether you like 'em mashed, baked, fried—or all of the above—we've got russet potato recipes for serious spud lovers.

Baked potato purists use russet potatoes because they're starchy and have low moisture. Martha Stewart surprised me with a tip for using a different kind of potato. I tried it once and haven't looked back.

These gorgeous, golden, oven-roasted Melting Potatoes soaked in chicken stock are so tender, they really do melt in your mouth.

This potato dish is great because who doesn’t love roasted potatoes? A little bit of spices really makes all the difference in taste! I also added some minced garlic and it gets crispy as it bakes which adds yummy flavor and texture. I used Yukon Gold potatoes. No need to peel off the skin if you're using the same. If you plan to use Russet potatoes, then you will need to peel the outside skin because it's tough. Baby potatoes will also work here!

This rich and creamy Copycat Ruth’s Chris Potatoes au Gratin recipe layers tender potatoes in a savory cream sauce with a blend of cheddar, Fontina, and Parmesan cheeses, all baked to bubbly perfection.

Cottage Fries are crispy, flavorful, and addicting in the best way. Made with simple ingredients including russet potatoes, olive oil, and a blend of spices, they’re tasty and come together easily!

Extra crunchy on the outside & fluffy in the middle, these Crispy Roast Potatoes with Rosemary & Garlic are the perfect side for any occasion.

An easy, impressive recipe for restaurant-quality fondant potatoes made with just five staple ingredients.

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