Recipes with russet potatoes

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

Cave and garden baked potatoes topped with sauteed mushrooms, red bell pepper, and garlic with a squeeze of lemon and fresh parsley. A hearty, vegetable-loaded baked potato dinner.

Twice-baked creamy stuffed potatoes loaded with crispy bacon, sour cream, Parmesan, scallions, and paprika. Steakhouse side-dish classic at home.

Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.

Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

Velvety puréed spinach soup loaded with fresh basil, dill, and russet potatoes for body. Naturally low-fat and dairy-free, this herb-forward bowl serves a crowd in under an hour.

Roasted spiced root vegetables toss chunks of potato, sweet potato, turnip, rutabaga, carrot, and butternut squash in a garlicky paprika-cumin oil, then roast until caramelized. A warming winter side dish.

Oven beef stew braised in red wine and cream of celery soup with potatoes, carrots, and broccoli. A hands-off Dutch oven dinner that practically cooks itself.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

Curry-spiced shrimp and grouper chowder built on a butter-flour roux, chicken broth, clam juice, and half-and-half with tender potato cubes. A creamy Gulf Coast-style seafood chowder with a warming Indian twist.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Pork chops baked over sauerkraut, crushed pineapple, and sliced potatoes with brown sugar. A hearty German-inspired sweet and sour casserole with tangy, fruity flavor.