Type what you have

Ingredients

• ✓ russet potato
• egg
• coleslaw dressing
• salad dressing
• chive
• salt
• black pepper
• paprika

Instructions

1. 1 Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
3. 3 Peel cooled potatoes and chop; add to eggs in glass dish.
4. 4 Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
5. 5 Cover dish with plastic wrap and refrigerate overnight.

By Bren

Ingredients

• ✓ russet potato
• egg
• crabmeat
• black olive
• carrot
• mayonnaise
• white sugar
• salt
• pepper

Instructions

1. 1 Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
2. 2 In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

By KIKUKAT

Ingredients

• ✓ russet potato
• egg
• mayonnaise
• yellow mustard
• green olive
• gherkin
• celery
• onion
• salt
• green bell pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.
3. 3 Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes.
4. 4 Remove eggs from hot water; cool under cold running water. Peel and slice eggs; reserve 1 attractive slice for garnish.
5. 5 Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl; add mayonnaise mixture and gently toss until ingredients coated. Season with salt.
6. 6 Top salad with bell pepper slices; place reserved egg slice in the center. Chill until ready to serve.

By Susie

Ingredients

• ✓ russet potato
• vegetable oil
• onion
• all-purpose flour
• mustard
• salt
• celery seed
• water
• cider vinegar
• green bell pepper
• carrot
• dill weed
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, 15 to 20 minutes. Drain, cool, and peel potatoes. Cut into ¼-inch-thick slices; set aside.
3. 3 Heat oil in a medium skillet. Add onion; cook until soft. Stir in flour, mustard, salt, and celery seeds; gradually add water and vinegar. Cook over low heat, stirring constantly, until sauce boils and thickens.
4. 4 Combine potatoes, bell pepper, carrots, and dill in a large bowl; stir in onion sauce until well mixed. Transfer ½ potato mixture to a shallow 8x8-inch baking dish; sprinkle with ½ Parmesan cheese. Cover with remaining ½ each potato mixture and Parmesan cheese.
5. 5 Bake in the preheated oven, uncovered, until cheese is melted and vegetables are heated through, 15 to 20 minutes.

By MARBALET

Ingredients

• ✓ russet potato
• ghee
• ground beef
• salt
• black pepper
• yellow onion
• garlic
• carrot
• bone broth
• tomato paste
• basil
• oregano
• cabbage
• sea salt
• zucchini
• green bean

Instructions

1. 1 Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
2. 2 Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
3. 3 Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
4. 4 Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
5. 5 Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

By Kari

Ingredients

• ✓ russet potato
• butternut squash
• butter
• onion
• leek
• garlic
• chicken broth
• cayenne pepper
• allspice
• nutmeg
• ginger
• salt
• pepper
• half-and-half
• sherry wine
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
4. 4 Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
5. 5 Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
6. 6 Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

By LuvMyFamily

Ingredients

• ✓ russet potato
• poblano chile
• egg
• celery
• onion
• sweet pickle
• green olive
• lime juice
• vegetable oil
• salt
• black pepper
• mustard powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
2. 2 Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.
3. 3 In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.

By Lars

Ingredients

• ✓ russet potato
• olive oil
• butter
• onion
• garlic
• zucchini
• salt
• black pepper
• chicken stock
• heavy cream
• dill

Instructions

1. 1 Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
3. 3 Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

By NicoleMcmom

Ingredients

• ✓ russet potato
• carrot
• beet
• yellow onion
• herring fillet
• oil
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes, carrots, and beets; cook until cooked but still firm, 15 to 20 minutes for potatoes, 25 to 30 minutes for carrots, and 40 minutes for beets. Transfer vegetables to a cutting board as they're each done; cool to the touch.
2. 2 Remove and discard skins from potatoes and beets. Grate potatoes, carrots, and beets separately; placing each in a separate bowl.
3. 3 Arrange 1/2 each onion then herring in layers in a large bowl. Arrange 1/2 each potatoes, carrots, and beets in layers on top of onion and herring. Spread 3 tablespoons mayonnaise over salad; season with salt and black pepper. Repeat layers with remaining 1/2 each onion, herring, potatoes, carrots, beets, and mayonnaise.
4. 4 Cover with plastic wrap; chill in the refrigerator at least 1 hour. Serve cold.

By Evgeniya

Ingredients

• ✓ russet potato
• olive oil
• red bell pepper
• onion
• ground turkey breast
• garlic
• black pepper
• steak seasoning
• cumin
• chicken broth
• corn
• heavy cream
• slaw mix

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Cook bell pepper and onion in the hot oil until onion is translucent, 5 to 7 minutes. Mix in ground turkey. Add garlic, pepper, steak seasoning, and cumin; cook and stir until turkey has browned evenly and is no longer pink, 14 to 16 minutes.
2. 2 Pour 1/4 cup chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes and corn. Add remaining chicken broth until potatoes are just covered.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Select Saute function and bring to a boil. Pour in heavy cream, stirring as you add it. Add slaw and cook for 2 minutes. Turn off the cooker and let sit until slaw is tender, about 5 minutes.

By Rhonda Harp

Ingredients

• ✓ russet potato
• egg
• mixed vegetable
• mayonnaise
• pimiento-stuffed olive
• lemon juice
• black pepper
• mustard
• dill weed
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.
2. 2 Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl. Stir in mixed vegetables until combined.
3. 3 Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
4. 4 Pour dressing over potato mixture. Season with salt and pepper; toss to coat. Cover and refrigerate until chilled, at least 1 hour to overnight.

By Saul

Ingredients

• ✓ russet potato
• swiss cheese
• half and half
• all-purpose flour
• butter
• mixed vegetable
• pea
• turkey
• heavy cream
• black pepper
• kosher salt
• thyme
• thyme
• turkey broth
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.
2. 2 Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.
4. 4 Add roux to the stockpot and stir until just combined.

By Kristin Licavoli

Ingredients

• ✓ russet potato
• butter
• yellow onion
• bacon
• bay leaf
• chicken broth
• flour
• marjoram
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ russet potato
• sweet potato
• corn
• mustard
• lime juice
• cilantro
• garlic
• canola oil
• salt
• black pepper
• cucumber
• red onion
• peanut

Instructions

1. 1 Place Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. 2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. 3 Cut cooled potatoes into 1-inch cubes and add to dressing along with cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss peanuts in just before serving.

By jessica

Ingredients

• ✓ russet potato
• salad green
• feta cheese
• red onion
• cherry tomato
• cucumber
• oregano
• flat-leaf parsley
• black pepper
• salt
• lemon
• olive oil
• red wine vinegar
• olive oil
• kosher salt
• olive oil
• lemon
• garlic
• cayenne pepper
• red pepper flakes
• oregano
• thyme
• rosemary
• black pepper
• kosher salt
• chicken thigh

Instructions

1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

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
• 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
• 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
• 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
• olive oil
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain potatoes and pat dry with a paper towel. Add olive oil, salt, and pepper; stir until evenly combined. Place potatoes in the air fryer basket
4. 4 Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.

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
• 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
• parchment paper
• canola oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
3. 3 Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
4. 4 Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
5. 5 Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
6. 6 Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

By John Mitzewich