Type what you have

Ingredients

• ✓ russet potato
• canola oil
• kosher salt
• black pepper

Instructions

1. 1 Cut potatoes into spirals using the medium grating attachment on a spiralizer, cutting the spirals with kitchen shears after 4 or 5 rotations.
2. 2 Soak potato spirals in a bowl of water for 20 minutes. Drain and rinse well. Pat potatoes dry with paper towels, removing as much moisture as possible.
3. 3 Place potato spirals in a large resealable plastic bag. Add oil, salt, and pepper; toss to coat.
4. 4 Preheat an air fryer to 360 degrees F (180 degrees C).
5. 5 Place 1/2 of the potato spirals in the fry basket and insert into the air fryer. Cook until golden, about 5 minutes.
6. 6 Increase temperature to 390 degrees F (200 degrees C). Pull out the fry basket and toss potato spirals using tongs. Return basket to the air fryer and continue cooking, tossing occasionally, until golden brown, 10 to 12 minutes.
7. 7 Reduce temperature to 360 degrees F (180 degrees C) and repeat with remaining potato spirals.

By N8TE

Ingredients

• ✓ russet potato
• water
• salt
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Scoop out as many potato balls as you can per potato using the smaller end of a Parisian scooper, 8 or 9 balls per large potato. You can't get too many out of each potato. If you want perfectly shaped balls, don't scoop too close together.
3. 3 Drop potato balls into a large bowl of cold fresh water so they don't discolor. Use potato carcasses for another use, e.g. potato pancakes.
4. 4 Add potato balls, water, and kosher salt to a large pot. Stir and bring to a boil over medium-high heat. Once water is boiling, boil for just 2 minutes. Potatoes should still be firm, but not raw.
5. 5 Turn off heat and remove potato balls with a strainer. Allow to drain in one layer on a plate lined with paper towels. Cool until they are room temperature.
6. 6 Heat clarified butter in a skillet over medium heat for 2 minutes. Carefully add completely dry and cooled potatoes to butter. Brown potatoes until outsides are golden and crispy, and the insides are tender and fluffy, 7 to 10 minutes. Move and stir potatoes often so they brown evenly .
7. 7 Remove from heat and serve immediately.

By John Mitzewich

Ingredients

• ✓ russet potato
• chili powder
• salt
• black pepper
• butter
• colby monterey jack cheese
• ranch dressing

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
3. 3 Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

By JENNYBRIANNE

Ingredients

• ✓ russet potato
• butter
• milk
• salt
• black pepper

Instructions

1. 1 Place cubed potatoes in a microwave safe dish. Cover with water.
2. 2 Microwave until soft on high, about 20 minutes. Drain in a colander.
3. 3 Place drained potatoes back in the dish. Add butter and milk. Using a potato masher, smash mixture to desired consistency. Season with salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ russet potato
• corn flour
• cornmeal
• cajun seasoning
• oil
• salt

Instructions

1. 1 Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
2. 2 Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.

By SUNNYBC

Ingredients

• ✓ russet potato
• salt
• half and half
• butter
• black pepper
• parsley

Instructions

1. 1 Cover potatoes with cold water by 1 inch in a large saucepan. Stir in 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Boil until potatoes are fork-tender but still hold their shape, about 10 minutes; drain.
2. 2 Return potatoes to saucepan. Cook over low heat, stirring occasionally, until excess liquid has evaporated and potatoes are dry, about 1 minute. Process hot potatoes through a potato ricer into a large bowl.
3. 3 Meanwhile, heat half-and-half and butter in a small saucepan over medium-low heat until warmed and butter is melted, about 3 minutes; gradually pour into riced potatoes. Stir to incorporate; season with pepper and remaining 1 1/2 teaspoons salt. Garnish with parsley.

By Nicole Hopper

Ingredients

• ✓ russet potato
• cream of mushroom soup
• ham
• onion
• cheese blend
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about 1/2 of the ham slices, 1/3 of the potato slices, 1/2 of the onion slices, and 1/3 of the Italian cheese blend atop mushroom soup.
3. 3 Layer about 1/2 of the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over potatoes.
4. 4 Finish layering with remaining ham slices, remaining onion slices, about 1/2 of the remaining cheese, and remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese on top. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and continue baking for another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

By Barbara Burns

Ingredients

• ✓ russet potato
• onion
• all-purpose flour
• egg
• oil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
3. 3 Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2-inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
4. 4 Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
5. 5 Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
6. 6 Serve hot and enjoy!

By your mom

Ingredients

• ✓ russet potato
• butter
• sour cream
• salt
• pepper
• shrimp
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
3. 3 Lay potatoes on their sides and slice off the top third. Use a spoon to scoop out all of the flesh from both potatoes and tops; place flesh into a large mixing bowl. Return emptied potato shells and tops to the baking sheet.
4. 4 Add softened butter to potato flesh. Mix on medium to high speed with an electric mixer until well combined. Mix in sour cream, salt, and pepper.
5. 5 Set four shrimp aside; roughly chop remaining shrimp. Stir chopped shrimp and Cheddar cheese into potato mixture until combined; spoon into potato shells, molding it high. Spoon any filling overflow into potato tops. Slice four reserved shrimp in half lengthwise; place two pieces on top of each filled potato.
6. 6 Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

By Rebekah Rose Hills

Ingredients

• ✓ russet potato
• olive oil cooking spray
• green chile
• heavy cream
• butter
• kosher salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
2. 2 Slice the potatoes finely using a mandoline and set aside.
3. 3 Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
4. 4 Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
5. 5 Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.

By MollyGrr

Ingredients

• ✓ russet potato
• sour cream
• processed cheese
• cheddar cheese
• green onion
• garlic powder
• seasoned salt
• black pepper
• green onion

Instructions

1. 1 Poke potatoes all over with the tines of a fork.
2. 2 Working in batches if necessary, microwave potatoes on high, turning halfway through for more even cooking, about 4 minutes per potato. Potatoes are done when they can be easily poked with a fork.
3. 3 Remove potatoes from the microwave and cut in half lengthwise. Scoop out flesh with a large spoon, leaving skins intact.
4. 4 Place flesh into a large, microwave-safe bowl. Stir in sour cream, processed cheese, 1/2 cup Cheddar cheese, 4 green onions, garlic powder, seasoned salt, and pepper until well combined. Microwave on high until heated through, 2 to 3 minutes.
5. 5 Scoop hot potato mixture back into potato skins. Garnish with remaining 1/2 cup Cheddar and 1 tablespoon green onion.

By GENELLEB

Ingredients

• ✓ russet potato
• olive oil
• garlic powder
• sea salt
• thyme
• rosemary
• black pepper
• vegetable broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
2. 2 Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ russet potato
• vegetable oil
• onion
• purple potato
• egg
• potato starch
• potato starch
• kosher salt
• black pepper
• balsamic vinegar
• white vinegar
• microgreen
• sour cream
• harissa

Instructions

1. 1 Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
3. 3 Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
4. 4 Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
6. 6 Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

By Juliana Hale

Ingredients

• ✓ russet potato
• sweet potato
• chicken bouillon granules
• milk
• butter
• brown sugar
• salt
• white pepper
• allspice
• nutmeg

Instructions

1. 1 Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
2. 2 Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip potato mixture with a potato masher or immersion blender until a desired consistency is reached.

By Matthew Broomhead

Ingredients

• ✓ russet potato
• water
• salt
• lobster
• water
• salt
• butter
• cream
• paprika

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Cook lobster: Combine water and salt in a large pot; bring to a boil. Plunge lobster into boiling water, cover the pot, and return to a boil. Reduce heat to medium-low and cook at a simmer until lobster turns bright red, about 10 minutes. Remove lobster from water and set aside to cool.
3. 3 When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove meat. Chop tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
4. 4 Make potatoes: Add potatoes to a large saucepan and cover with water by 1 inch. Add salt; bring to a boil. Lay intact lobster tail shell over potatoes, then reduce heat to medium-low, cover, and cook at a simmer until potatoes are easily pierced with a fork, 20 to 30 minutes.
5. 5 Remove lobster shell and discard. Drain water from the saucepan. Reduce heat to low. Gently shake the pan over low heat to dry potatoes. Mash butter into potatoes until no lumps remain. Add cream until desired consistency is reached.
6. 6 Fold warm lobster meat into potatoes. Sprinkle with paprika to serve.

By Allrecipes Member

Ingredients

• ✓ russet potato
• mayonnaise
• sweet pickle relish
• sugar
• onion
• mustard
• white wine vinegar
• celery
• pimento
• carrot
• parsley
• black pepper
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
2. 2 In a large bowl, combine potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper, and salt. Mix well, chill and serve.

By Mary Ann Benzon

Ingredients

• ✓ russet potato
• water
• salt
• basmati rice
• olive oil
• cumin
• salt
• butter
• saffron
• water
• parsley

Instructions

1. 1 Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.
2. 2 Heat olive oil in a pot over medium-high heat. Cover bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
3. 3 Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.
4. 4 Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 ½ tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.
5. 5 Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley.

By John Mitzewich

Ingredients

• ✓ russet potato
• egg
• kosher salt
• mayonnaise
• green onion
• celery
• dill pickle
• pickle juice
• sour cream
• mustard
• dill
• pickle juice
• black pepper
• paprika
• green olive
• pimiento

Instructions

1. 1 Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
2. 2 Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
3. 3 Peel and chop eggs; set aside.
4. 4 Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
5. 5 Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

By Nicole McLaughlin

Ingredients

• ✓ russet potato
• vegetable oil
• bay leaf
• cumin
• paprika
• salt
• water
• chipotle pepper
• paprika
• black pepper
• salt
• cayenne pepper
• chipotle pepper
• tomato paste
• sherry vinegar
• mayonnaise
• salt
• paprika
• garlic

Instructions

1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Ingredients

• ✓ russet potato
• all-purpose flour
• egg
• olive oil
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
2. 2 On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
3. 3 Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

By PASTAWITHGARLIC

Ingredients

• ✓ russet potato
• salt
• egg
• all-purpose flour
• marinara sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.
2. 2 Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.
3. 3 Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.
4. 4 Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.
5. 5 Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork's tines to form ridges.
6. 6 Heat marinara sauce in a skillet while you cook the gnocchi.
7. 7 Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.
8. 8 Serve topped with grated cheese.

By John Mitzewich

Ingredients

• ✓ russet potato
• olive oil
• butter
• onion
• garlic
• salt
• black pepper
• kalamata olive
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
3. 3 Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
4. 4 Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
5. 5 Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

By cmhpt

Ingredients

• ✓ russet potato
• vegetable broth
• thyme
• rosemary
• oregano
• basil
• onion powder
• parsley
• sage
• garlic

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let steam dry for a minute or two; return to the pot.
2. 2 Pour vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over potatoes; mash with a potato masher.

By jodster52

Ingredients

• ✓ russet potato
• olive oil
• onion
• garlic
• vegetable broth
• kale
• vegan sausage
• cayenne pepper
• italian seasoning
• salt
• pepper
• half-and-half

Instructions

1. 1 Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
2. 2 Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.
3. 3 Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.

By AleeKat5

Ingredients

• ✓ russet potato
• pork sausage
• yellow onion
• garlic
• salt
• black pepper
• red pepper flakes
• chicken broth
• water
• heavy cream
• kale
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent, 3 to 5 minutes. Drain and discard grease.
2. 2 Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.
3. 3 Cook on Low for 5 to 6 hours or High for 3 to 4 hours.
4. 4 Pour in heavy cream and stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

By Heather Stalzer

Ingredients

• ✓ russet potato
• pine nut
• basil
• parmesan cheese
• olive oil
• garlic
• salt
• black pepper
• vegetable stock
• haricot vert
• trofie pasta
• lemon

Instructions

1. 1 Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
2. 2 Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
3. 3 Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
4. 4 Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
5. 5 Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.

By Brian Genest

Ingredients

• ✓ russet potato
• milk
• sour cream
• kale
• onion
• white mushroom
• water
• black pepper
• salt
• mustard powder
• parsley
• thyme
• garlic
• turkey drippings
• turkey
• butter
• turkey sausage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
2. 2 Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
3. 3 Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
4. 4 Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.

By jdcag1975

Ingredients

• ✓ russet potato
• all-purpose flour
• ricotta cheese
• parmesan cheese
• egg
• butter
• pancetta
• shallot
• garlic
• red pepper flake
• vodka
• tomato
• parmesan cheese
• tomato paste
• basil
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Stab potatoes several times to create holes for steam to escape.
2. 2 Bake in the preheated oven until soft, about 30 minutes. Remove and let cool to room temperature.
3. 3 When cooled, scoop out potato flesh from skin and transfer to a mixing bowl. Discard skins. Mash flesh thoroughly, removing as many firm lumps as possible. Add flour, Parmesan cheese, ricotta cheese, and egg. Knead mixture until dough is smooth. Cover and let rest for 30 minutes.
4. 4 Divide dough into several baseball-sized balls. Roll each ball on a generously floured work surface into a rope about as thick as a nickel. Cut the ropes into 1-inch sections. Roll the tines of a fork gently over the top of each piece to give an authentic gnocchi appearance (or a decent facsimile); this creates divots for soaking up the sauce.
5. 5 Prepare sauce: melt butter in a saucepan over medium heat. Add pancetta and cook until browned, 4 to 5 minutes. Remove pancetta from pan and set aside. Add shallot to the pan drippings and cook until fragrant, about 2 minutes. Add garlic and red pepper and cook until fragrant, 30 to 40 seconds.
6. 6 Pour vodka into the pan to deglaze; use a wooden spoon to scrape up any browned bits. Let liquid reduce by half. Reduce heat to medium-low and add tomatoes, Parmesan cheese, and tomato paste. Cook sauce for 7 to 8 minutes. Remove from heat and puree with an immersion blender until smooth.
7. 7 Return pot to medium heat. Add 1/4 cup basil and pancetta. Simmer for 15 minutes. Add cream and season with salt and pepper. Cook for 4 to 5 minutes.
8. 8 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 5 to 6 minutes. Drain and plate gnocchi. Ladle sauce on top and garnish with more basil. Serve immediately.

By Brian Genest

Ingredients

• ✓ russet potato
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Scrub potato and dry well; prick all over with a fork. Season skin with salt.
3. 3 Bake directly on the center rack of the preheated oven until easily pierced with a fork, about 1 1/2 hours.

By Faye

Ingredients

• ✓ russet potato
• water

Instructions

1. 1 Pour water into the bottom of a pressure cooker (such as Presto). Place a trivet into the pressure cooker and turn the heat on high.
2. 2 Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.

By GhstPepper