Savory Soups, Stews, & Bakes: 25 Ways to Enjoy Russet Potatoes
As far as versatility goes, potatoes reign supreme. You can bake them, mash them, fry them, turn them into soup, roll them into dumplings, and so much more. They’re also super accessible, affordable, and a great way to fill your family’s belly on a budget.
But if you’re burnt out on all your tried and trued ways of enjoying them, we’re here to help you get out of your potato rut!
We’ve found 25 different ways to enjoy russet potatoes that are flavorful, tender, and perfect for all sorts of occasions.
We think the best way to start is with a classic mashed potato recipe. The only thing you’ll have to consider is whether you want to add garlic or not.
- 4 pounds combination of yellow and Russet potatoes, peeled and quartered
- 2 1/2 tablespoons salt, divided
- 1 1/2 cups half and half
- 4 tablespoons butter
- 2 tablespoons chives, chopped
- 1/2 teaspoon black pepper, or to taste
- Place the potatoes in a large pot with enough water cover and 2 tablespoons of the salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them and set aside.
- In a small saucepan, gently heat the half and half and butter until the butter is just melted.
- Place the potatoes in a large bowl, add the half and half and butter, 1/2 tablespoon salt and pepper. Mix together with a spoon and add in the chives, once the ingredients are incorporated. Do not overmix or over-handle the potatoes. Serve immediately.
Sort of like lasagna, sort of like scalloped potatoes, this recipe is cheesy, saucy, and a satisfying side dish for oven-roasted chicken. And even better, this recipe calls for only 6 simple ingredients.
- 3 medium potatoes, scrubbed clean
- 1 pound part skim ricotta cheese
- 2 cups shredded Parmesan cheese
- 1 stalk broccoli, chopped into bite-sized pieces
- 2 cups thick spaghetti sauce
- 1 tablespoon olive oil
- Heat the oven to 400⁰F. Drizzle olive oil in a 2-quart baking dish and tilt dish until the bottom has been evenly coated. Set aside.
- Place potatoes in a pot and cover with cold water, then place on the stove over high heat. Bring to a boil and cook for about 20 minutes, then check the tenderness of the potatoes by piercing with a paring knife. When they are tender but not falling apart, remove from heat and drain. When cool enough to handle, slice potatoes into 1/3-inch thick rounds.
- Line a fine mesh strainer with two layers of paper towels, place over a bowl, and dollop the ricotta on the paper towels. Gently pat the cheese and let stand to drain as much liquid off as possible, at least 20 minutes. Scrape the cheese into a medium bowl and stir in 1/2 cup of the Parmesan.
- Assemble the casserole: Place a layer of sliced potatoes on the bottom of the prepared pan. Dollop the ricotta mixture over the potatoes and spread to make an even layer. Sprinkle the broccoli over the ricotta and press gently to make a level surface. Cover the broccoli and ricotta with the remaining potato slices, then top with spaghetti sauce and spread evenly. Cover the sauce with the remaining Parmesan cheese.
- Bake lasagna, uncovered, for 30 minutes. The sauce will be bubbling vigorously around the edges and the cheese will be golden brown. Let stand 5-10 minutes before slicing.
Baked Potato Soup with Bacon
Tender russet potatoes and crispy, salty bacon come together in this warming soup recipe that’s perfect for cold, rainy weather.
- 4 russet potatoes, baked until tender
- 6 strips bacon
- 1 1/2 tablespoons oil or butter
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup flour
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon smoked paprika
- 4 green onions, diced
- 2 ounces hot pepper cheese, shredded
- 2 ounces cheddar cheese, shredded
- 1 cup milk
- Salt and pepper to taste
- In a large skillet, cook bacon until browned and crisp. Drain, let cool, and chop or crumble and set aside. Cut the baked potatoes in half lengthwise and then in half again. Gently scoop out the potato while reserving the skins for later.
- In a stockpot, heat the oil or butter over medium heat. Add the yellow onion and garlic and cook for about 10 minutes until the onions are soft and translucent. Stir in the flour and gradually add the chicken broth. Bring to a boil and add the potatoes, thyme, basil, and smoked paprika. Cook for 5 to 10 more minutes and then turn off the heat. Add the green onions, cheeses, milk, and bacon. Stir until the cheese is melted. Season with salt and pepper and garnish with extra cheese or bacon.
- If desired, place the potato skins on a sheet pan. Sprinkle with salt, pepper, and smoked paprika and top each with a thin pat of butter. Place the sheet pan under the broiler for a few minutes until skins are crisp. Serve as a garnish with the soup.
If you prefer your potatoes on the crispy, flaky side, consider this potato-kale tart that’s perfect for brunch or the holidays.
- 1 pie crust
- 1 tablespoon olive oil
- 1 pound kale
- 1 1/2 pounds potatoes, unpeeled
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 eggs
- 3/4 cup milk or cream
- 4 ounces Gruyere cheese, shredded
- Pinch freshly grated nutmeg
- Salt and pepper to taste
- Preheat oven to 350°F.
- Thinly slice potatoes and simmer in heavily salted water 8-10 minutes. Drain and set aside to dry.
- Remove and discard the tough ribs of the kale from the leafy part. Roughly chop the leaves and blanch in heavily salted, boiling water until tender, about 3-5 minutes. Drain. Submerge kale in a bowl of ice cold water. Drain again and squeeze out any excess water and place in a mixing bowl.
- Sauté onions in olive oil over medium-high heat until translucent. Add garlic and sauté one minute longer. Add kale, nutmeg, salt and pepper and stir. Remove from heat and let cool.
- In the meantime, roll out the pie crust and lay it/form it into a 9” tart pan.
- Once the kale mixture is cooled, add slightly beaten eggs, milk or cream, and half of the cheese.
- Arrange half of the potatoes in a single layer of concentric circles over the crust. Spread most (about 3/4) of the kale mixture over the potatoes. Arrange the other half of the potatoes over the kale. Sprinkle the rest of the kale mixture and the other half of the cheese over the top.
- Bake for 40-45 minutes or until golden brown on top. Let cool slightly. Cut into wedges and serve.
Rosemary Garlic Hasselback Potatoes
Full of herby goodness and vegan-friendly, these Hasselback potatoes might be the perfect crowd-pleaser for Thanksgiving.
Russet potatoes are sliced thin and stuffed with slices of garlic and rosemary before being drizzled with oil and tossed in the oven.
Serve these potatoes with roasted chicken and root veggies.
Here’s another must-have classic potato recipe.
Baked potatoes are warm, satisfying, and the perfect easy complement to steak, chicken, or roasted veggies.
This recipe calls for baking the potatoes not once, but twice, to ensure a perfectly tender and fluffy potato just waiting for your favorite fixings.
Homemade Cheddar Pierogi
If you’re a fan of these savory little dumplings but have never tried making them at home, now’s your chance!
These homemade pierogi are stuffed with a filling of russet potatoes, sharp cheddar cheese, butter, and onion powder making them cheesy, tender, and oh-so delectable.
Serve them as an appetizer or with roasted veggies on the side.
Roasted Cauliflower & Potato Curry Soup
If you’re looking for a healthy russet potato recipe that’s also big on flavor, consider this curry soup!
Featuring lots of cozy spices, sweet potato, and cauliflower, this soup is hearty solution for a rainy day.
Serve your curry soup with homemade naan and cilantro garnish.
Lemony Roasted Potato Wedges
If you want a super easy way to enjoy local russets, consider these roasted potato wedges!
Healthier than their fried version, these wedges are light and simple, but full of lemony flavor that pairs well with fish or chicken.
Along with lemon, you’ll need olive oil, garlic, vegetable bouillon, rosemary, and salt and pepper to bring this simple side dish together.
Crispy Cheesy Potatoes Stacks
If you like the idea of Hasselback potatoes but need a little cheese to go along with them, check out these crispy potato stacks from Half Baked Harvest!
Potatoes are sliced super thin before being tossed with melted butter, herbs, and lots of cheese. From there, the slices are stacked into muffin tins and baked.
Serve these succulent stacks as an appetizer or alongside steak.
Jerk Turkey Shepherd’s Pie
If you find that traditional Shepherd’s pie just isn’t your thing, consider this Jamaican twist on the dish.
Turkey is given a nice dose of jerk seasoning and spice before being ladled into a prepped dough and topped with herby mashed potatoes.
This recipe is a labor of love, best kept on hand for a special occasion!
Baked Eggs in Hash Brown Cups
Maybe your favorite way to enjoy russet potatoes is at breakfast.
In this recipe, russet potatoes are shredded into hash browns and baked in muffin tin before being topped off with egg.
Enjoy these healthy hash brown cups at breakfast with your favorite fruit.
Gnocchi with Sage, Butter, and Parmesan
While packaged gnocchi is delicious, it just can’t compare to the homemade stuff!
In this easy-to-follow recipe, russets are transformed into tender gnocchi before being tossed with parmesan, butter, sage, and black pepper.
Once you get the process down, the gnocchi recipe options are endless!
Kale, Potato & Sausage Soup
Here’s another potato soup recipe that’s easy to toss together and is full of rich flavor that’ll have you coming back for a second bowl.
Thinly sliced russets are paired with kale and sausage in a creamy stock that’s cheesy and warming.
Serve your soup with some of our housemade rustic bread.
Even More Russet Potato Recipes To Try
- Oven-Baked Tuscan Fries from Half Baked Harvest
- Chorizo and Potato Stew from Bon Appetit
- Oven-Fried Potato Latkes from Once Upon a Chef
- Potato Leek Soup from Food Network
- Ranch Mashed Potatoes from Gimme Some Oven
- Egg-Stuffed Breakfast Potatoes from EatingWell
- Celery Root and Pear Gratin from Edible Seattle
- Amma’s Samosas from Bon Appetit
- Gruyere Russet Chips from Food Network
- Lebanese Potato Salad from EatingWell
- Instant Pot Chipotle Cheddar Corn Chowder from Half Baked Harvest