Type what you have

Ingredients

• ✓ russet potato
• garlic
• red onion
• turkey sausage
• seasoning salt
• black pepper
• cayenne pepper
• evaporated milk
• butter
• parsley

Instructions

1. 1 In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
2. 2 Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

By Pam V

Ingredients

• ✓ russet potato
• butter
• onion
• vegetable broth
• mascarpone cheese
• salt
• black pepper
• lemon juice
• salmon
• mascarpone cheese
• chive

Instructions

1. 1 Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
2. 2 Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
3. 3 Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
4. 4 Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

By Swiss Phil

Ingredients

• ✓ russet potato
• kabocha squash
• canola oil
• sweet onion
• leek
• water
• carrot
• vegetable stock
• garlic salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
2. 2 Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
3. 3 Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
4. 4 Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
5. 5 Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.

By KN Granger

Ingredients

• ✓ russet potato
• olive oil
• onion
• carrot
• celery
• garlic
• water
• salt
• almond milk
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
2. 2 Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
3. 3 Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

By Autumn Pumpkin

Ingredients

• ✓ russet potato
• chicken stock
• onion
• salt
• black pepper
• bacon
• cheddar cheese
• butter
• all-purpose flour
• heavy cream
• sour cream
• garlic powder
• scallion

Instructions

1. 1 Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
3. 3 Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
4. 4 Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
5. 5 Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

By Mallory

Ingredients

• ✓ russet potato
• olive oil
• onion
• butter
• sugar
• garlic
• cayenne pepper
• chicken broth
• rosemary
• half-and-half
• milk
• salt
• pepper
• bacon

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ russet potato
• olive oil
• turkey bacon
• onion
• celery
• garlic
• chicken broth
• cauliflower
• salt
• milk
• baby clam
• lemon zest
• black pepper
• celery leaf

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
2. 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
3. 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
4. 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
5. 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
6. 6 Sprinkle servings with pepper, bacon, and celery leaves.

By lkb

Ingredients

• ✓ russet potato
• butter
• onion
• carrot
• celery
• garlic
• all-purpose flour
• rotisserie chicken breast
• corn kernel
• yellow corn kernel
• chicken stock
• half and half
• nutmeg
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in hot butter until slightly softened, about 2 minutes.
2. 2 Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully as flour burns easily. Remove saucepan from heat and set aside to cool slightly.
3. 3 Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
4. 4 Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick, about 5 minutes.
5. 5 Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

By Athyna

Ingredients

• ✓ russet potato
• olive oil
• onion
• celery
• garlic
• salt
• cauliflower
• chicken broth
• water
• cayenne pepper
• heavy cream
• bacon
• breadcrumb
• parmesan cheese
• flat-leaf parsley
• lemon zest

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until translucent, about 5 minutes. Add garlic and salt and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender and potatoes are easily smashed against the side of the saucepan, about 30 minutes.
2. 2 Purée soup using an immersion blender until smooth. Reduce heat to low; season with cayenne pepper and salt. Pour in cream and stir until warmed. Season soup with more salt if needed.
3. 3 Cook and stir bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving grease in the skillet.
4. 4 Toss bread crumbs in bacon grease in the skillet and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a medium bowl and cool to room temperature. Stir in bacon, parsley, and lemon zest; toss to coat.
5. 5 Serve soup garnished with bacon gremolata over the top.

By John Mitzewich

Ingredients

• ✓ russet potato
• ground beef
• bacon
• carrot
• celery
• onion
• chicken broth
• butter
• all-purpose flour
• milk
• cheddar cheese
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
3. 3 Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
4. 4 Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
5. 5 Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
6. 6 Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
7. 7 Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

By Rebekah Rose Hills

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

Ingredients

• ✓ russet potato
• butter
• salt
• black pepper

Instructions

1. 1 In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
2. 2 The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

By Denyse

Ingredients

• ✓ russet potato
• peanut oil
• sea salt

Instructions

1. 1 Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.
3. 3 Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!

By Bren

Ingredients

• ✓ russet potato
• cooking spray
• cheddar salt

Instructions

1. 1 Set a mandoline on the thinnest level and carefully cut potato into thin slices.
2. 2 Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes.
3. 3 Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray.
4. 4 Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray.
5. 5 Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.

By thedailygourmet

Ingredients

• ✓ russet potato
• vegetable oil
• salt

Instructions

1. 1 Soak potato strips in a large bowl of water for about 30 minutes.
2. 2 Pat with paper towels until thoroughly dry.
3. 3 Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add potatoes to the hot oil and fry for about 5 minutes, stirring and flipping the potatoes occasionally.
4. 4 Use a slotted spoon to transfer potatoes to a paper towel-lined plate. Let cool completely.
5. 5 Heat oil again, but this time to 350 degrees F (175 degrees C). Add potatoes and fry a second time until golden brown, 5 to 6 minutes.
6. 6 Remove from the deep-fryer and blot with a paper towel. Sprinkle with salt to serve.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ russet potato
• water
• all-purpose flour
• white sugar
• salt

Instructions

1. 1 Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
2. 2 Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
3. 3 Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.

By Paula

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
• olive oil
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut potatoes in half lengthwise. Continue cutting slices in half until only thin wedges remain.
3. 3 Combine wedges, oil, cayenne, salt, and pepper in a large bowl. Transfer to a large baking dish, making sure no fries overlap.
4. 4 Bake in the preheated oven, flipping once, until golden brown, 30 to 45 minutes.

By haug0382

Ingredients

• ✓ russet potato
• cream cheese
• butter
• garlic
• salt

Instructions

1. 1 Rinse potatoes thoroughly and cut into 2- to 3-inch chunks. Place into a large pot and cover with just enough hot water to be about 1 inch over the top of the potatoes. Bring to a boil.
2. 2 Boil until potatoes slide off the end of a fork when poked, 15 to 20 minutes. Drain in a colander and return to the pot.
3. 3 Mix in cream cheese, butter, garlic, and salt. Use a potato masher to mash the potatoes, then stir with a wooden spoon to mix thoroughly.

By HnyBear

Ingredients

• ✓ russet potato
• garlic
• salt
• lemon juice
• canola oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
2. 2 Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

By Jewels

Ingredients

• ✓ russet potato
• onion
• olive oil
• garlic salt
• seasoned salt

Instructions

1. 1 Cut potatoes into 3/4-inch cubes. Cut onion into 2 or 3 slices, then cut rings in half and separate the layers.
2. 2 Heat oil in a 10-inch nonstick skillet over medium-high heat. Add cubed potatoes to the hot skillet and season with garlic salt and seasoned salt. Spread them out evenly over the bottom and allow to cook for 5 to 8 minutes without turning. Turn, and continue cooking, turning every 5 to 8 minutes, until evenly browned.
3. 3 When potatoes have reached the desired color, add onion. Cook, stirring every couple of minutes, until onion is slightly cooked, 5 to 8 minutes longer.
4. 4 Carefully remove potatoes and onions from the oil and place on a paper towel-lined plate. Allow to cool for 2 to 5 minutes before serving.

By Suzannah Cornue

Ingredients

• ✓ russet potato
• vegetable oil
• parmesan cheese
• garlic powder
• italian seasoning

Instructions

1. 1 Preheat an air fryer to 425 degrees F (220 degrees C) according to manufacturer's instructions. Line the basket with nonstick foil.
2. 2 Pierce the potato several times with a paring knife. Microwave on high power until very soft, 7 to 10 minutes, flipping halfway through to ensure even cooking. Remove and let cool enough to handle.
3. 3 Use a serrated knife to carefully slice potato in half lengthwise. Slice each half into 4 wedges, then cut the wedges in half. Drizzle with oil and brush to coat.
4. 4 Place the potatoes close together in the air fryer with the skin resting on the foil and the cut-sides exposed to the air. Sprinkle with Parmesan cheese, garlic powder, and Italian seasoning, then move the slices apart. (Starting with them close together helps you get more of the cheese and seasonings on the potatoes.)
5. 5 Air-fry until golden brown, about 20 minutes, checking every 5 minutes. Reduce air fryer temperature to 350 degrees F (175 degrees C). Continue to air-fry until well browned and crispy, about 5 minutes more.

By Marcia

Ingredients

• ✓ russet potato
• water
• canola oil
• paprika
• black pepper
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain. Place in a bowl and refrigerate until completely cool, about 30 minutes.
2. 2 Combine oil, paprika, black pepper, and salt in a mixing bowl. Cut cooled potatoes into quarters and toss into the mixture.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Add 1/2 the potato wedges to the air fryer basket, placing them skin-side down and being careful not to overcrowd.
5. 5 Cook until golden brown, 13 to 15 minutes. Repeat with remaining wedges.

By Gavin Lewis

Ingredients

• ✓ russet potato
• bacon
• cajun seasoning blend
• garlic powder
• buttermilk ranch dressing

Instructions

1. 1 Cut potatoes in half lengthwise and then slice into 1/8-inch half moons. Place slices in a bowl of ice water to prevent them from browning while you cook the bacon.
2. 2 Cook bacon in a cast iron skillet over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease in the skillet.
3. 3 Drain potatoes and pat dry with a paper towel. Sprinkle with Cajun seasoning and garlic powder and toss to coat.
4. 4 Add potatoes to the bacon grease and cook over medium-low hear, stirring occasionally to make sure they aren't burning, until nicely browned with crispy edges and soft insides, 30 to 35 minutes. Cover the pan as needed to speed up the process.
5. 5 Remove potatoes from the pan. Drizzle with ranch dressing and garnish with bacon crumbles.

By Larney

Ingredients

• ✓ russet potato
• bacon
• garlic pepper seasoning
• yellow onion

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

By MUZIKGUY1

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
• vegetable oil
• cayenne pepper
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.
3. 3 Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.
4. 4 Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.
5. 5 Preheat an air fryer to 375 degrees F (190 degrees C).
6. 6 Stack potatoes in a double layer in the fryer basket.
7. 7 Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

By John Mitzewich

Ingredients

• ✓ russet potato
• leek
• egg
• flaxseed meal
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Ingredients

• ✓ russet potato
• olive oil
• seasoned salt
• rosemary

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C).
2. 2 Place potatoes into a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.
3. 3 Working in batches if necessary, place potatoes in an even layer in the air fryer basket. Cook in the preheated air fryer for 10 minutes. Flip wedges with tongs and continue to cook to the desired doneness, about 10 more minutes.

By Bibi