RUSSET POTATO RECIPES OVEN RECIPES
RUSSET POTATO SALAD RECIPE - BETTYCROCKER.COM
A twist on traditional potato salad with mustard flavor and plenty of celery for crunch.
Provided by Betty Crocker Kitchens
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 9
Steps:
- In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
- Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
- In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
- Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 350 , CarbohydrateContent 32 g, CholesterolContent 10 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 460 mg, SugarContent 3 g, TransFatContent 0 g
OVEN FRIES RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories side-dish
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Preheat a baking sheet in the hot oven for at least 5 minutes.
- While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.
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