Type what you have

Ingredients

• ✓ russet potato
• chicken
• vegetable oil
• onion
• garlic
• curry powder
• curry powder
• black pepper
• salt

Instructions

1. 1 Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
2. 2 Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onions and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to pan with chicken.
3. 3 Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

By sharon younan

Ingredients

• ✓ russet potato
• olive oil
• onion
• celery
• garlic
• cilantro
• salt
• cumin
• coriander
• cinnamon
• water
• brown lentil
• swiss chard
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
2. 2 Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 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. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
4. 4 Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ russet potato
• garlic
• brown onion
• beer
• carrot
• eggplant
• black pepper
• salt
• mint
• cumin
• lamb chop
• green bell pepper
• tomato
• thyme
• parsley
• cilantro
• basil

Instructions

1. 1 Combine basil, cilantro, parsley, and thyme in a bowl; reserve 2 tablespoons herb mixture in a bowl and refrigerate.
2. 2 Place ½ of the remaining herb mixture in a large soup pot. Add ½ of the tomatoes, ½ of the bell peppers, and ½ of the potatoes in layers. Top with lamb; season with cumin, mint, salt, and black pepper. Layer in eggplant and carrots, then top with remaining tomatoes, bell peppers, potatoes, and remaining ½ of herb mixture. Pour in beer.
3. 3 Cover pot; cook over medium heat about 1 hour. Add onions and garlic. Taste and season with salt if necessary; cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture; serve hot.

By Tigran Mesropyan

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ russet potato
• margarine
• pumpkin
• salt
• pumpkin pie spice
• basil

Instructions

1. 1 Cut potatoes into big chunks, leaving skins on.
2. 2 Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

By JJsMa

Ingredients

• ✓ russet potato
• butter
• rosemary
• sage
• thyme
• marjoram

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, about 10 minutes. Drain.
2. 2 Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
3. 3 Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

By Mike Meurs

Ingredients

• ✓ russet potato
• olive oil
• paprika
• parmesan cheese
• parsley
• black truffle sea salt

Instructions

1. 1 Place fries in a bowl. Cover with water and let soak for 30 minutes. Drain and pat dry.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Place drained fries into a large bowl. Add truffle olive oil and paprika; stir until evenly combined. Transfer fries to the air fryer basket.
4. 4 Air fry for 20 minutes, shaking every 5 minutes. Transfer fries to a bowl. Add Parmesan cheese, parsley, and truffle salt. Toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ russet potato
• half-and-half
• salt
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Heat half-and-half in the microwave until just warm.
3. 3 Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy.
4. 4 Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.
5. 5 Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ russet potato
• olive oil
• salt
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill to medium heat.
2. 2 Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in.
3. 3 Place potatoes on preheated grill and close the lid. Grill wrapped potatoes until fork-tender, rotating every 15 minutes or so, about 1 hour.

By Kris Kornbrek

Ingredients

• ✓ russet potato
• garlic
• sea salt
• black pepper
• water
• olive oil
• lemon juice

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
3. 3 Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

By RavenCook

Ingredients

• ✓ russet potato
• olive oil
• paprika
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Slice a small piece off the round part of each potato half, so they sit flat on a surface with the large flat sides facing upwards. Score the flat sides in a diamond pattern, cutting down about 1/2 inch and being careful not to cut all the way through.
3. 3 Drizzle 1/2 of the oil over the diamond cuts, sprinkle with 1/2 of the paprika, and season with salt. Place potatoes, seasoned side down, on the prepared baking sheet. Drizzle the other side with the remaining oil, paprika, and salt.
4. 4 Roast in the preheated oven for 30 minutes. Flip potatoes and roast until cooked through, about 30 more minutes.

By Bren

Ingredients

• ✓ russet potato
• olive oil
• salt
• paprika

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Microwave the potatoes on high power for 5 minutes. Cool slightly and cut potatoes in half lengthwise, then cut each half into 4 wedges.
3. 3 Drizzle potatoes with oil; sprinkle with paprika and salt. Arrange in a single layer on a baking sheet.
4. 4 Bake in preheated oven for 40 to 45 minutes, until crispy and browned.

By Terry

Ingredients

• ✓ russet potato
• olive oil
• chive
• oregano
• parsley
• salt
• cooking spray

Instructions

1. 1 Scrub potatoes and cut lengthwise into 2-inch wedges.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
3. 3 Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
4. 4 Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
5. 5 Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.

By Bren

Ingredients

• ✓ russet potato
• olive oil
• garlic
• thyme
• seasoned salt
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place potatoes in a large bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt; toss until are evenly coated. Lift fries out of the bowl and spread evenly onto a nonstick baking sheet. Save remaining oil in the bowl.
3. 3 Bake in the preheated oven for 30 minutes, flipping fries halfway. Return fries to the bowl with olive oil. Sprinkle with 1/2 cup Parmesan cheese and parsley; toss to coat. Spread again onto the baking sheet.
4. 4 Continue baking until cheese melts, about 10 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

By Sarah

Ingredients

• ✓ russet potato
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Poke potatoes several times with a fork; place onto a microwave-safe plate. Microwave on high power for 5 minutes, turning potatoes over halfway through.
4. 4 Slice each potato open lengthwise; microwave for 2 more minutes.
5. 5 Brush oil on the cut sides, then season with salt and pepper.
6. 6 Cook on the preheated grill until potatoes are tender on the inside and crispy on the outside, 15 to 20 minutes, turning halfway through.

By stylistmama

Ingredients

• ✓ russet potato
• hickory wood chip
• olive oil
• kosher salt

Instructions

1. 1 Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
2. 2 Using a fork, pierce holes on all sides of the potato. The more holes, the smokier the flavor. Rub oil on all sides of the potato and sprinkle with salt.
3. 3 Place potato directly on the smoker rack and cook for 3 1/2 hours

By Soup Loving Nicole

Ingredients

• ✓ russet potato
• butter
• colby monterey jack cheese
• seasoned salt
• bacon
• sour cream
• scallion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 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, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
3. 3 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
4. 4 Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
5. 5 Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

By LauraChristine

Ingredients

• ✓ russet potato
• butter
• milk
• salt
• onion powder
• garlic powder
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat an 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 set aside until cool enough to handle.
3. 3 Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
4. 4 Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper; mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins or set aside for another use.
5. 5 Place some potato mixture in the preheated waffle iron; do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.

By Sugar Blessings

Ingredients

• ✓ russet potato
• vegetable oil
• salt
• lemon pepper seasoning
• aluminum foil

Instructions

1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning.
3. 3 Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
4. 4 Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.
5. 5 Serve with butter, sour cream, or any of your favorite toppings!

By Matticus Finch

Ingredients

• ✓ russet potato
• apple
• egg
• all-purpose flour
• maple syrup
• salt
• nutmeg
• vegetable oil

Instructions

1. 1 Make a deep vertical cut on each side of the potato and apple.
2. 2 Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
3. 3 Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
4. 4 Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.

By lutzflcat