Recipes with russet potatoes

Mashed potatoes on top, several kinds of vegetables, give this pie a tasty flavor.

A delicious combination of leeks, mushrooms and potatoes topped with cheese and baked until crusty on top yet creamy underneath.

Sorrento lemon chicken and potatoes, bone-in chicken and crispy russet wedges roasted with oregano, then drenched in a tangy lemon-garlic-parmesan broth and broiled until golden. A zesty Italian dinner.

The flavor was amazing, the aroma during the cooking filled up our entire house. We used chicken broth instead of beef broth and water, and it made a very tasty base for the soup. A few slices of good bread was all we served with this soup. YUM!

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

An easy and tasty classic Chinese dish. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Serve with steamed rice.

Japanese-style potato salad with russet potato, cucumber, onion, ham, and creamy mustard-mayo dressing. A sweeter, softer Asian-style take on the classic potato salad.

Larry's crispy potatoes: oven-roasted cubes tossed in green onions, Italian seasoning, and Hungarian paprika. A low-fat crispy potato recipe made with stock instead of oil.

Authentic Italian trenette pasta tossed with fresh basil pesto, tender potatoes, and crisp green beans. A Ligurian classic using one pot for everything, ready in 40 minutes.

Potatoes Thermidor with russet potatoes baked in a rich cream sauce of shallots, mushrooms, dry sherry, egg yolks, and cayenne. A French classic reimagined as an elegant side dish.

Crunchy topping mix combining crispy noodles, toasted almonds, and sesame seeds with savory seasonings. Sprinkle over stir-fries, salads, or rice bowls for instant texture and Asian-inspired flair.

Champ is the traditional Irish mashed potato side, fluffy russets beaten smooth with milk, butter, and chopped scallions. This microwave version delivers the classic in 25 minutes flat.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Sliced russet potatoes layered with cheddar cheese and cream of mushroom soup, baked until fork-tender and bubbly. A 5-ingredient side dish that pairs with just about everything.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.