IDAHO RUSSET POTATOES RECIPES
FONDANT POTATOES RECIPE WITH RUSSET IDAHO® POTATOES ...
Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They're then cooked in a rich stock with garlic, butter and herbs, to ensure a smooth creamy texture inside, with an amazing aroma.
Provided by Edyta
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In order to achieve crispy crust on the outside of the potatoes, and a soft creamy consistency on the inside, place your potatoes in a bowl of water for 10-15 minutes to remove excess starch. Then pat them dry. You may season them now with salt and pepper, or do it later, once they’re cooking in the skillet.
- Preheat your oven to 425ºF. Heat up a heavy bottom skillet on a medium heat on the stovetop (e.g., cast iron, which can be transferred into the oven), add the butter and oil (See recipe notes below). Add potatoes, flat side down, and cook them for about 5 minutes on the first side, until golden brown. Season with salt and pepper, if you haven't done so yet. Then flip and season on the other side.
- Add peeled and crushed garlic and fresh herbs; let them cook for 4-5 minutes.
- Pour over the stock and transfer the skillet to the 425ºF hot oven. Bake the potatoes for about 30-35 minutes – until most of the liquid has evaporated and the potatoes are tender inside. (Be very careful when taking the skillet out of the oven, it will be super hot so don't accidentally grab the handle. Also, you’ll want to end up with about 2 tablespoons of sauce to spoon over the potatoes. See recipe notes below what to do if you have more liquid.)
- Garnish the potatoes with some fresh herbs and serve with your favorite protein.
Nutrition Facts : Calories 335.57 kcal, CarbohydrateContent 42.49 g, ProteinContent 7.11 g, FatContent 16.14 g, SaturatedFatContent 8.03 g, CholesterolContent 32.8 mg, SodiumContent 239.76 mg, FiberContent 2.94 g, SugarContent 2.77 g, ServingSize 1 serving
FONDANT POTATOES | IDAHO POTATO COMMISSION
Provided by Edyta Hannas
Number Of Ingredients 9
Steps:
- 1. In order to achieve crispy crust on the outside of the potatoes, and a soft creamy consistency on the inside, place potatoes in a bowl of water for 10-15 minutes to remove excess starch. Pat dry. 2. Preheat oven to 425ºF. Heat a heavy bottom skillet (e.g., cast iron, which can be transferred into the oven) on medium heat on the stovetop. 3. Add the butter and oil (see recipe notes below). 4. Add potatoes, flat side down, and cook for about 5 minutes on the first side or until golden brown. Season with salt and pepper. Flip and season the other side. 5. Add garlic and fresh herbs. Cook for 4-5 minutes. 6. Pour in the stock and transfer the skillet to the preheated oven. Bake for about 30-35 minutes – until most of the liquid has evaporated and the potatoes are tender inside. Be very careful when taking the skillet out of the oven, it will be super hot so don't accidentally grab the handle. You'll want to end up with about 2 tablespoons of sauce to spoon over the potatoes. See recipe notes below what to do if you have more liquid. 7. Garnish the potatoes with fresh herbs and serve.
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From idahopotato.com
- 1. Pre-heat oven to 450°F. Wash and dry potatoes. 2. With a fork or sharp knife, pierce each potato 2 or 3 times. 3. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 4. Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork. 5. Wash and dry potatoes. 6. With a fork or sharp knife, pierce each potato 2 or 3 times. 7. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 8. Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato. 9. Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any that are done after 15 minutes. 10. Let potatoes stand for 5 to 10 minutes before serving. 11. Heat air fryer to 400°F. 12. Wash and dry potatoes, making sure that skin is really dry. 13. With a fork or sharp knife, pierce each potato 2 or 3 times. 14. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 15. Air fry for 30-40 minutes until tender when pierced with a fork or internal temperature reaches 210°. Time will depend on your appliance, the size of your potatoes and how many you are cooking at once. 16. Place 1 cup water in 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). 17. Wash and dry potatoes. 18. With a fork or sharp knife, pierce each potato 2 or 3 times. 19. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 20. Place the potatoes in the steamer basket and set pressure cook setting to high. Pressure cook on high for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. 21. Let pressure release naturally for best results. 22. Optional: To crisp the skin, place potatoes directly on the rack in a hot oven, convection oven or toaster oven for a few minutes. 23. Notes: Make sure potatoes do not touch the water or they will get mushy instead of fluffy. Do not attempt to make this without water – pressure cookers need liquid to get pressurized.
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CRISPY PARMESAN POTATOES | IDAHO POTATO COMMISSION
From idahopotato.com
- 1. Rinse and scrub potatoes with water and place on a sheet tray. 2. Bake at 350°F for 1 to 1½ hours or until fork tender. 3. Remove potatoes from oven and cool to 40°F, ideally refrigerated overnight. 4. Place rosemary and sage leaves into a 350°F fryer. 5. Fry until the leaves have stopped bubbling and transfer to a paper lined sheet tray. 6. Once cooled and drained of excess oil, chop herbs and transfer to a container lined with a paper towel. 7. Cut the cold potatoes into 1/6th wedges lengthwise. 8. Fry potatoes in a 350°F fryer (don't over pack the fry basket) until light golden brown, about 4 minutes. 9. Transfer the wedges onto a rack lined sheet tray and cool. 10. Once the potatoes have cooled to the touch, transfer them to a flat surface. Using gloved hands, press the wedges down on the thickest part of the potato until the entire wedge is about 1/2" thick and some of the interior potato has been exposed. 11. Fry 7 ounces (by weight) of the Baked Idaho® Russet Potato Wedges in a 350°F fryer until golden brown and crispy, about 3 to 4 minutes. 12. Transfer to a mixing bowl and season with ¼ teaspoon of salt & pepper mix, 2 teaspoons of Fried Rosemary and Sage mix, and 1 Tablespoon of Grated Parmesan Cheese. 13. Toss to evenly coat the potatoes, then stack on a warm plate at 12 o'clock. Pour any residual seasoning from the mixing bowl and sprinkle on top of the potatoes.
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Reviews 5
Total Time 70 minutes
Category Side Dish
Cuisine European, Greek, Mediterranean
Calories 372 kcal per serving
From eatingeuropean.com
Reviews 5
Total Time 70 minutes
Category Side Dish
Cuisine European, Greek, Mediterranean
Calories 372 kcal per serving
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Reviews 5
Total Time 3 hours 35 minutes
Category Salad, Potato Salad Recipes
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Reviews 4.5
Total Time 1 hours 9 minutes59S
Cuisine American
Calories 232 calories per serving
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Reviews 4.5
Total Time 1 hours 9 minutes59S
Cuisine American
Calories 232 calories per serving
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RUSSET POTATOES - INGREDIENT - FINECOOKING
baking potato; Idaho potato. What is it? Russets are long and large with a thick, rough, skin. A high-starch potato, with a flesh that’s snowy white and very dry, they are the quintessential baking potato. They also make first-rate mashed potatoes–soft and light and able to absorb an impressive amount of liquid or other enrichments.
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IDAHO POTATO RECIPES SHOWN ON TV
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