This is the beginning of a series I hope to install on the MISC.

We are going to start simple, but if you like cooking or want to start cooking then participate and make this thread come alive.

List your favorite recipe or style for making russet potatoes.

Maybe take it a step further and cook some this week and update with pics.

For me, right now, just seasoned roasted potatoes. Dice up, cover with a bit of oil, season (pre-mixed seasonings like McCormick work really well) then roast in the air fryer, ded srs.

There is a guy on youtube who made a video about the best ways to make roasted potatoes for maximum crunch. I haven't tried it yet (mostly due to laziness) but I should someday soon:

Latkes

Roasted potatoes are yum!

I have a bunch of potato recipes. I'll have to get them from upstairs at some point. Not sure how many use russet potatoes.

Hey wake up babe, the latest potato thread just dropped.

Get your cute ass upstairs and bring us some potato recipes.

true dat. I learned not long ago that not all potatoes are equal; some have higher or lower starch content than others, which makes some potatoes better for roasting than others.

Link to thread?Interdasting. I usually follow recipes which tell you what type of potato to use if I'm not just roasting.

Russet potatoes are great in any kind of soup, stew or chowder. Because they're high in starch they create a more creamy, thicker type broth.

I hardly ever do it because its a pain in the ass, but mashed potato cakes.

Take your mashed potatoes - they need to be cold. Add 2-3 eggs and start adding flour until they will hold together. That takes some getting used to because they hold together and crisp up better with more flour but they become more dense and less fluffy too. You are going to be frying them in a lightly greased pan so think about that. Enough flour they don't stick and you can flip them but no more than that.

Add bacon, chives, cheese. I've even added leftover smoked salmon before.

Then you pan fry them until both sides are browned.

Yeah they're not meant to hold their shape and they fall apart, but that doesn't bother me with a soup or stew. I use yellow potatoes when making a roast.

Twice baked potatoes.

I cut them, peel them, bake them, rub salt on them. Grill them. Some times I post on them.

I use them for fries

I like boiled red potatoes almost as much as I like fries.

chop them in cubes (with the skin on) toss them in a pot until they're covered in water. let them boil until "al dente" so they have a bit of a bite to them. drain the water, throw in a small cube of butter rosemary/diced garlic/chili flakes salt pepper, stir it all in with the potatoes and you're golden. It goes perfectly with just about anything.

Ingredients
5 Pounds 2 row malted barley
25 Pounds potatoes
7 gallons of water
2 packets of bread yeast (or yeast of choice)

Mashing Process
1.Clean the potatoes with a produce brush.
2. Cut the potatoes into small 1 inch cubes and cover them with two inches of water in a stock pot on the stove.
3. Turn the heat to high and boil the potatoes for 15 minutes.
4. Mash the potatoes with a potato masher or an electric immersion blender.
5. Transfer the mashed potatoes and any liquid from the stock pot into a large mash pot. We recommend transferring the potatoe mash to a mash bag. We recommend using the mash in a bag method for this recipe.
6. Add water to reach 7 gallons total volume. While adding water keep an eye on the temperature of the mash. The temperature after adding the water should be around 140 degrees.
7. Add 5 pounds of crushed malted barley to the mash bag while stirring well.
8. Add heat if need and hold the mash at 140 degrees for 20 minutes.
9. Raise the temperature of the mash to 150 while stirring.
10. Mash at 150 for one hour. Add heat to the mash tun while stirring as needed during the mash.
11. Take a gravity reading with your refractometer or hydrometer.
12. If the starting gravity is below 1.065 add sugar until you reached 1.065.
13. Use a wort chiller to cool mash to 70-75 degrees.