Type what you have

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
• 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
• 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
• 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
• 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
• 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
• olive oil
• butter
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
2. 2 Brush potato wedges with butter and roll in bread crumbs. Place wedges on the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Remove from the oven and turn wedges; cook for 10 to 15 minutes, or until tender.

By Sue

Ingredients

• ✓ russet potato
• cayenne pepper sauce
• olive oil
• ranch dressing mix
• salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine potatoes, pepper sauce, olive oil, ranch dressing mix, and salt in a large bowl; stir until potatoes are evenly coated.
3. 3 Place 8 wedges in the air fryer basket and cook for 8 minutes. Use tongs to return the wedges to the bowl with the sauce and give them another stir. Return back in the basket and cook for 10 minutes more, shaking halfway through cook time. Repeat with remaining 8 potato wedges.

By Soup Loving Nicole

Ingredients

• ✓ russet potato
• water
• olive oil
• salt

Instructions

1. 1 Add water to the bottom of an Instant Pot®) or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack.)
2. 2 Wash and dry potatoes. With a fork or sharp kitchen knife, pierce each potato 2 or 3 times.
3. 3 Rub each potato with a little oil (just enough to lightly coat) and salt generously.
4. 4 Place the potatoes in the steamer basket. Close and lock the lid. Set pressure cook setting to high. Set timer for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions for best results, 10 to 40 minutes. Unlock and remove the lid.

By Idaho Potatoes

Ingredients

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

Instructions

1. 1 Gather the ingredients.
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, about 20 minutes. Drain and transfer to a bowl.
3. 3 While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt.
4. 4 Blend with an electric hand mixer until creamy and smooth.

By Cake Lady

Ingredients

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

Instructions

1. 1 Place potatoes in a large pot and cover with cold salted water by about 1 inch. Bring to a boil. Reduce heat to medium-low, cover and simmer until tender and easily pierced with a fork, 20 to 25 minutes.
2. 2 Drain potatoes and return to the pot. Set the pot over high heat; let potatoes cook until excess moisture evaporates, about 30 seconds. Remove from the heat.
3. 3 Mash potatoes with a potato masher until mostly smooth; mash in milk and butter until smooth and fluffy.
4. 4 Season with salt and pepper; whisk until evenly distributed, about 15 seconds.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 3 minutes.
2. 2 Meanwhile, place potatoes onto a plate and use your hands to lightly cover them all over with olive oil. Sprinkle with salt, pepper, and onion powder.
3. 3 Cook in the preheated air fryer for 30 minutes, flipping over with tongs halfway through cooking. Let cool for a few minutes before serving.

By Andre DeArment

Ingredients

• ✓ russet potato
• olive oil cooking spray
• vegan shredded cheddar-style cheese
• tomato
• green chile pepper
• textured vegetable protein

Instructions

1. 1 Wash potatoes and puncture holes in the skin with a fork.
2. 2 Cook potatoes in the microwave for 5 minutes on each side. Remove from microwave and cut in half lengthwise. Using a small spoon, scoop out the flesh, leaving 1/4 inch of potato flesh in the shell.
3. 3 Preheat the air fryer to 350 degrees F (175 degrees C). Spritz the inside of the potato shells with olive oil cooking spray. Set potatoes in the air fryer basket, hollowed-out side up.
4. 4 Air fry until edges start to crisp, about 5 minutes. Remove and fill each potato skin with about 1 tablespoon vegan cheese. Return to the air fryer basket and cook until cheese is melted, 5 to 7 minutes.
5. 5 Top cooked potato skins with 1 tablespoon diced tomatoes and 1 tablespoon textured vegetable protein.

By Nilla

Ingredients

• ✓ russet potato
• cottage ham
• green bean
• onion
• water

Instructions

1. 1 Place ham into a Dutch oven. Arrange potatoes, green beans, and onion around ham. Pour enough water into the pot to cover vegetables completely.
2. 2 Cover the pot and bring to a boil. Reduce heat to medium-low and simmer until potatoes are completely soft, about 55 minutes.
3. 3 Remove ham to a cutting board and slice to desired thickness; serve with vegetables.

By Michael Harr

Ingredients

• ✓ russet potato
• cooking spray
• olive oil
• kosher salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C). Spray the basket with nonstick spray.
2. 2 Cut potato in half lengthwise, then into 1/4-inch slices. Cut slices into 1/4-inch sticks. Put fries into a bowl and rinse well under cold running water. Drain and pat dry with paper towels.
3. 3 Transfer dried fries to a bowl. Add oil and toss until well combined. Sprinkle with salt and season with pepper; toss to combine. Working in batches if necessary, place fries into the prepared basket; spread in an even layer and don't overlap.
4. 4 Cook in the preheated air fryer for 7 minutes. Turn fries and cook until golden brown and crisp, 7 to 9 more minutes. Remove from the air fryer and sprinkle with more salt to taste.

By LeAnte

Ingredients

• ✓ russet potato
• peanut oil
• truffle oil
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
2. 2 Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
3. 3 Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
4. 4 Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
5. 5 Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

By Bethy

Ingredients

• ✓ russet potato
• olive oil
• grill seasoning
• aluminum foil
• cooking spray

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
3. 3 Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
4. 4 Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

By Andrew Pyzdek

Ingredients

• ✓ russet potato
• water
• white sugar
• vegetable oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together warm water and sugar in a medium bowl. Soak potatoes in water mixture for 15 minutes.
3. 3 Remove potatoes from water and dry thoroughly on paper towels. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Cook potatoes in hot oil until golden, 5 to 6 minutes. Drain on paper towels and season with salt.

By Lorelei Rusco

Ingredients

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

Instructions

1. 1 Preheat the air fryer to 350 degrees F (180 degrees C).
2. 2 Cut a very thin slice lengthwise from the flattest side of 1 potato. Lay potato on a cutting board, cut-side down so it lays evenly without rolling. Place chopsticks lengthwise along top and bottom edges of potato. Slice evenly across entire length of potato to make 1/4-inch slices, making sure the knife comes to rest on chopsticks each time, keeping the bottom of the potato intact. Repeat with remaining potatoes. Brush the outsides and between the slices with oil. Sprinkle with salt and pepper.
3. 3 Place potatoes into the bowl of the air fryer and cook for 15 minutes. Brush with oil and cook until crispy on the edges and tender in the middles, about 15 minutes more. Sprinkle with chives and serve.

By Bren

Ingredients

• ✓ russet potato
• cream cheese
• cream cheese
• milk
• salt
• black pepper

Instructions

1. 1 Place a steamer inside a multi-functional pressure cooker (such as Instant Pot). Add 1 cup water to the pot. Place potato chunks into the steamer. Close and lock the lid. Select Rice function and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add 1/4 cup plus 1 tablespoon cream cheese and milk to the pot and mash using an electric hand mixer or a potato masher. Season with salt and pepper.

By Leslie Kelly

Ingredients

• ✓ russet potato
• cooking spray
• basil
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
2. 2 Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.
3. 3 Bake 25 minutes in the preheated oven, or until golden brown.

By Fred Hoffman

Ingredients

• ✓ russet potato
• heavy cream
• garlic
• salt
• pepper
• bread crumb

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, 15 to 20 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Transfer potatoes to a mixing bowl and add cream, garlic, salt, and pepper; mash until smooth. Scoop into 4 ramekins and top with bread crumbs.
4. 4 Bake in the preheated oven until bread crumbs are golden brown and crisp, 12 to 15 minutes.

By Tony

Ingredients

• ✓ russet potato
• butter
• half-and-half
• sour cream
• salt
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
2. 2 Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
3. 3 Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
4. 4 When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.

By France Cevallos

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Wash potatoes. Place on the center rack and bake until soft in the center, about 1 hour. Let cool, about 15 minutes.
3. 3 Cut potatoes in half lengthwise; remove flesh, leaving skin intact. Place flesh in a large bowl and beat until fluffy with an electric mixer. Add milk, butter, salt, and pepper; beat until smooth.
4. 4 Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into potato skins. Sprinkle with fresh chives. Freeze potatoes on a baking sheet until firm; transfer to freezer bags and freeze until ready to use.

By SHORECOOK

Ingredients

• ✓ russet potato
• olive oil
• herbes de provence
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

By John Mitzewich