20 Delicious Healthy Russet Potato Recipes Nutritious

Who says healthy eating has to be boring? Dive into the versatile world of russet potatoes with our roundup of 20 Delicious Healthy Russet Potato Recipes that promise to spice up your meal routine. From cozy comfort foods to quick weeknight dinners, these nutritious dishes are sure to delight your taste buds while keeping things wholesome. Ready to transform your spuds into something spectacular? Let's get cooking!

Baked Russet Potatoes with Herbs and Olive Oil

There’s nothing quite like the simplicity and heartiness of baked russet potatoes, especially when they’re tossed with fragrant herbs and a golden drizzle of olive oil. Perfect for a cozy night in or as a side that steals the show.

Ingredients

• 4 medium russet potatoes, scrubbed and dried
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the potatoes into 1-inch cubes and place them in a large bowl.
3. Drizzle the potatoes with 3 tablespoons olive oil, then sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon chopped fresh rosemary, and 1 tablespoon chopped fresh thyme. Toss until evenly coated.
4. Spread the potatoes in a single layer on the prepared baking sheet.
5. Bake at 400°F for 25 minutes, then flip the potatoes and bake for another 20-25 minutes until golden and crispy on the edges.

The magic of this recipe lies in the crispy edges and tender centers, a texture contrast that’s irresistibly satisfying. The herbs not only add a burst of flavor but make your kitchen smell amazing.

Tip: For extra crispiness, let the potatoes sit in the oven with the door slightly ajar for 5 minutes after turning it off.

Healthy Russet Potato and Leek Soup

Warm up with this comforting Healthy Russet Potato and Leek Soup, a creamy blend that’s both nourishing and easy to whip up on a chilly evening.

Ingredients

• 2 large Russet potatoes, peeled and diced
• 2 leeks, white and light green parts only, thinly sliced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the leeks and sauté for 5 minutes until softened.
2. Add the diced potatoes and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
3. Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
4. Stir in 1 cup unsweetened almond milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Heat through for another 5 minutes.

The secret to this soup’s velvety texture? Blending the potatoes and leeks creates a naturally creamy base without any heavy cream. Perfect for those seeking a lighter option that doesn’t skimp on flavor.

Tip: For an extra touch of freshness, garnish with chopped chives or a drizzle of olive oil before serving.

Garlic Roasted Russet Potatoes

These Garlic Roasted Russet Potatoes are the perfect side dish, offering a crispy exterior and fluffy interior with a rich garlic flavor that’s irresistible.

Ingredients

• 4 medium Russet potatoes, scrubbed and cut into 1-inch cubes
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato cubes with 3 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried rosemary until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25 minutes, then flip the potatoes and roast for another 20-25 minutes until golden and crispy.

The key to these potatoes’ addictive crunch is the high roasting temperature, which ensures a golden exterior while keeping the inside perfectly tender.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese right after removing from the oven.

Russet Potato and Kale Salad

This Russet Potato and Kale Salad is a hearty, flavorful dish that brings together the earthy tones of kale with the comforting texture of potatoes, perfect for a cozy family dinner or a potluck.

Ingredients

• 2 large Russet potatoes, peeled and diced into 1-inch cubes
• 4 cups kale, stems removed and leaves chopped
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the diced Russet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Spread them on a baking sheet in a single layer. Bake for 25 minutes until golden and tender.
2. While the potatoes bake, whisk together the remaining 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon black pepper in a large bowl to create the dressing.
3. Add the chopped kale to the bowl with the dressing. Massage the kale with your hands for 2 minutes until it softens and reduces in volume.
4. Once the potatoes are done, let them cool for 5 minutes, then add them to the bowl with the kale. Toss everything together gently to combine.
5. Sprinkle the grated Parmesan cheese over the salad and give it one final toss. Serve warm or at room temperature.

The magic of this salad lies in the contrast between the crispy potatoes and the tender kale, all brought together by a tangy dressing that’s just the right amount of zesty.

Tip: For an extra crunch, sprinkle some toasted walnuts or almonds on top before serving.

Healthy Russet Potato Pancakes

Who says comfort food can’t be healthy? These russet potato pancakes are crispy on the outside, tender on the inside, and packed with flavor without the guilt.

Ingredients

• 2 large russet potatoes, peeled and grated
• 1 small onion, grated
• 1 large egg, lightly beaten
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
2. In a large bowl, combine the grated potatoes, grated onion, lightly beaten egg, all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
3. Form the mixture into 4 equal patties. Carefully place them in the skillet, flattening slightly with a spatula.
4. Cook for 4-5 minutes on each side, or until golden brown and crispy. Add the remaining 1 tablespoon of olive oil to the skillet before flipping the pancakes.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The secret to these pancakes’ irresistible crunch? Wringing out the grated potatoes and onion in a clean kitchen towel to remove excess moisture before mixing. This step ensures they fry up perfectly every time.

Tip: Serve these pancakes with a dollop of Greek yogurt and a sprinkle of chives for a creamy, tangy contrast to their crispy exterior.

Russet Potato and Chickpea Curry

Warm up your kitchen with this hearty Russet Potato and Chickpea Curry, a comforting dish that blends creamy potatoes with protein-packed chickpeas in a fragrant, spiced tomato sauce.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 can (15 oz) diced tomatoes
• 2 large Russet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, cumin, turmeric, and chili powder, cooking for 1 minute until fragrant.
3. Add the diced tomatoes, potatoes, chickpeas, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.
4. Garnish with chopped cilantro before serving.

This curry stands out with its perfect balance of spices, creating a deeply flavorful sauce that clings to every bite of potato and chickpea.

Tip: For an extra creamy texture, mash a few of the potatoes against the side of the pot before serving.

Stuffed Russet Potatoes with Spinach and Feta

These Stuffed Russet Potatoes with Spinach and Feta are a cozy yet elegant dish that turns a simple baked potato into a hearty meal.

Ingredients

• 4 large Russet potatoes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup sour cream
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean, dry them, and prick each several times with a fork. Rub each potato with 1/2 tbsp olive oil and sprinkle with 1/8 tsp salt and 1/8 tsp black pepper. Place on a baking sheet and bake for 50-60 minutes, until tender when pierced with a fork.
2. While the potatoes bake, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Add the chopped spinach and cook until just wilted, about 2 minutes. Remove from heat and stir in the feta cheese and sour cream.
3. Once the potatoes are done, let them cool slightly before slicing each open lengthwise. Gently fluff the insides with a fork, then divide the spinach and feta mixture evenly among them, stuffing it into the center.
4. Return the stuffed potatoes to the oven for 5-10 minutes, just until everything is heated through. Serve warm.

The creamy feta and vibrant spinach create a beautiful contrast against the fluffy potato, making every bite a delightful mix of textures and flavors.

Tip: For an extra crispy skin, brush the potatoes with a little more olive oil before the final bake.

Healthy Russet Potato Hash

Start your morning with a hearty and healthy Russet Potato Hash that’s packed with flavor and easy to whip up.

Ingredients

• 2 large Russet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes, salt, black pepper, garlic powder, and onion powder. Stir to coat the potatoes evenly with the oil and seasonings.
2. Cook the potatoes for about 10 minutes, stirring occasionally, until they start to soften and turn golden brown.
3. Add diced red bell pepper, diced onion, and minced garlic to the skillet. Continue cooking for another 5-7 minutes, or until the vegetables are tender and the potatoes are crispy.
4. Sprinkle with chopped fresh parsley before serving.

This hash stands out with its perfect balance of crispy potatoes and tender vegetables, all brought together with a simple yet flavorful seasoning blend.

Tip: For an extra crispy texture, press the potatoes down in the skillet with a spatula after adding them and let them cook undisturbed for a few minutes before stirring.

Russet Potato and Broccoli Casserole

This Russet Potato and Broccoli Casserole is the ultimate comfort food, combining creamy textures and vibrant flavors in one hearty dish.

Ingredients

• 2 large Russet potatoes, peeled and thinly sliced
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a baking dish with butter.
2. Layer half of the sliced potatoes in the dish, followed by all the broccoli florets, then the remaining potatoes.
3. In a small bowl, mix the heavy cream, melted butter, garlic powder, salt, black pepper, and nutmeg. Pour evenly over the potatoes and broccoli.
4. Sprinkle the shredded cheddar cheese on top.
5. Bake for 35-40 minutes, until the potatoes are tender and the top is bubbly and golden.

The nutmeg adds a subtle warmth that elevates the creamy cheese and tender veggies, making this casserole a standout side or main dish.

Tip: For extra crispiness, broil for the last 2-3 minutes of baking.

Healthy Russet Potato Gnocchi

Who says comfort food can’t be healthy? These light and fluffy Russet Potato Gnocchi are a guilt-free twist on the classic, perfect for a cozy night in.

Ingredients

• 2 large Russet potatoes (about 1.5 lbs)
• 1 cup whole wheat flour
• 1 large egg, lightly beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork, then bake for 50-60 minutes until tender. Let cool slightly, then peel and mash.
2. On a clean surface, mix the mashed potatoes with 1 cup whole wheat flour, 1 large egg, 1/2 tsp salt, and 1/4 tsp black pepper until a dough forms.
3. Divide the dough into 4 parts. Roll each into a 1-inch thick rope, then cut into 1-inch pieces. Press each piece lightly with a fork to create ridges.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking for 2-3 minutes until they float to the top. Remove with a slotted spoon.
5. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until lightly golden.

The secret to these gnocchi’s airy texture? Baking the potatoes instead of boiling them locks in just the right amount of moisture.

Tip: For an extra nutritional boost, serve with a drizzle of olive oil and a sprinkle of nutritional yeast instead of traditional cheese.

Russet Potato and Lentil Stew

Warm up your kitchen with this hearty Russet Potato and Lentil Stew, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large Russet potatoes, peeled and cubed
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Add the cubed Russet potatoes and 1 cup rinsed green lentils to the pot, stirring to combine with the onions and garlic.
4. Pour in 4 cups vegetable broth, then stir in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the lentils and potatoes are tender.
5. Season with salt and pepper to taste, then stir in 2 tablespoons chopped fresh parsley before serving.

This stew’s magic lies in the smoky depth of paprika paired with the earthy lentils, creating a flavor that’s both rich and comforting.

Tip: For an extra creamy texture, mash a few of the potatoes against the side of the pot before serving.

Healthy Russet Potato Skins with Avocado

These Healthy Russet Potato Skins with Avocado are a game-changer for your snack time, offering a perfect blend of creamy and crispy textures that are sure to delight.

Ingredients

• 4 medium Russet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe avocado, mashed
• 1/4 cup plain Greek yogurt
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder
• 2 tablespoons chopped fresh cilantro
• 1/4 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean, dry them, and pierce each several times with a fork.
2. Rub the potatoes with olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Place them directly on the oven rack and bake for 50 minutes, or until tender.
3. Let the potatoes cool slightly, then cut each in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato flesh attached to the skin.
4. Return the potato skins to the oven, skin side up, and bake for another 10 minutes until crispy.
5. In a bowl, mix the mashed avocado, Greek yogurt, lime juice, garlic powder, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper until smooth.
6. Flip the potato skins skin side down, fill each with the avocado mixture, sprinkle with cheddar cheese, and bake for 5 minutes, or until the cheese is melted.
7. Garnish with chopped cilantro before serving.

The magic of this recipe lies in the contrast between the crispy potato skins and the smooth, flavorful avocado filling, making it a standout dish that’s as nutritious as it is tasty.

Tip: For an extra kick, add a dash of hot sauce to the avocado mixture before filling the potato skins.

Russet Potato and Carrot Mash

Looking for a comforting side dish that’s both hearty and slightly sweet? This Russet Potato and Carrot Mash is your go-to, blending the earthiness of potatoes with the natural sweetness of carrots for a delightful twist on classic mashed potatoes.

Ingredients

• 2 large Russet potatoes, peeled and cubed
• 3 medium carrots, peeled and sliced
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Place the peeled and cubed Russet potatoes and sliced carrots in a large pot. Cover with water and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes, or until both vegetables are fork-tender.
2. Drain the vegetables and return them to the pot. Add the 4 tbsp unsalted butter, 1/2 cup whole milk, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.
3. Mash the vegetables and seasonings together until smooth and creamy. For a smoother texture, use a hand mixer on low speed for about 30 seconds.
4. Serve warm, garnished with a pat of butter or a sprinkle of fresh herbs if desired.

The secret to this mash’s irresistible flavor is the caramelized edges of the carrots, which add a subtle sweetness that perfectly complements the creamy potatoes.

Tip: For an extra creamy texture, warm the milk and butter together before adding to the vegetables.

Healthy Russet Potato and Zucchini Fritters

These Healthy Russet Potato and Zucchini Fritters are a crispy, veggie-packed delight that’s perfect for a light lunch or a savory snack. They’re easy to whip up and even easier to love!

Ingredients

• 2 medium Russet potatoes, grated
• 1 medium zucchini, grated
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Place the grated Russet potatoes and zucchini in a clean kitchen towel. Squeeze out as much liquid as possible.
2. In a large bowl, combine the potatoes, zucchini, all-purpose flour, beaten egg, salt, black pepper, and garlic powder. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat. Scoop 1/4 cup of the mixture for each fritter, flatten slightly, and cook for 3-4 minutes on each side until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain any excess oil.

What makes these fritters stand out is their perfect balance of crispiness on the outside and tenderness on the inside, thanks to the combination of Russet potatoes and zucchini.

Tip: Serve these fritters with a dollop of Greek yogurt or your favorite dipping sauce for an extra flavor boost.

Russet Potato and Cauliflower Soup

Warm up your evening with this creamy Russet Potato and Cauliflower Soup, a comforting blend that’s both nutritious and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large Russet potato, peeled and cubed
• 1 small head cauliflower, cut into florets
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add Russet potato and cauliflower to the pot, stirring to combine with the onions and garlic.
3. Pour in vegetable broth, then add salt and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in heavy cream and heat through for another 5 minutes. Adjust seasoning if necessary.
6. Garnish with chopped fresh parsley before serving.

The magic of this soup lies in its velvety texture, achieved by blending the humble potato and cauliflower into a luxurious puree.

Tip: For an extra layer of flavor, roast the cauliflower florets at 400°F for 20 minutes before adding them to the soup.

Healthy Russet Potato and Quinoa Salad

Looking for a hearty yet healthy side dish? This Russet Potato and Quinoa Salad is packed with protein and fiber, making it a satisfying choice for any meal.

Ingredients

• 2 medium Russet potatoes, diced into 1/2-inch cubes
• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red onion

Instructions

1. Preheat your oven to 400°F. Toss the diced Russet potatoes with 2 tbsp of the olive oil, 1/2 tsp of the salt, and 1/4 tsp of the black pepper. Spread them out on a baking sheet and bake for 25 minutes, or until golden and tender.
2. While the potatoes are baking, combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. In a large bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Add the cooked quinoa, baked potatoes, chopped parsley, and diced red onion. Toss gently to combine.

The contrast of the fluffy quinoa with the crispy potatoes and the zesty lemon dressing creates a delightful texture and flavor profile that’s sure to impress.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Russet Potato and Green Bean Stir Fry

This Russet Potato and Green Bean Stir Fry is a hearty, flavorful dish that brings a comforting twist to your weeknight dinners, combining crispy potatoes with tender green beans in a savory sauce.

Ingredients

• 2 medium Russet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp sugar

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the potato cubes and cook for 5 minutes, stirring occasionally, until they start to brown.
2. Add the remaining 1 tbsp of vegetable oil and the green beans to the skillet. Stir-fry for another 5 minutes until the vegetables are tender but still crisp.
3. In a small bowl, mix together the soy sauce, garlic powder, salt, black pepper, and sugar. Pour the sauce over the vegetables and stir well to coat. Cook for 2 more minutes, allowing the flavors to meld.
4. Remove from heat and serve hot. The contrast between the crispy potatoes and the tender green beans, all coated in a savory sauce, makes this dish a standout.

Tip: For an extra crunch, try adding a handful of toasted almonds or sesame seeds right before serving.

Healthy Russet Potato and Turkey Meatballs

These Healthy Russet Potato and Turkey Meatballs are a game-changer for weeknight dinners, combining the heartiness of potatoes with the lean protein of turkey for a dish that’s both satisfying and nutritious.

Ingredients

• 1 large Russet potato, peeled and grated
• 1 pound ground turkey
• 1/4 cup breadcrumbs
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated Russet potato, ground turkey, breadcrumbs, beaten egg, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano. Mix until all ingredients are evenly distributed.
3. Form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet, spacing them about an inch apart.
4. Drizzle the meatballs with 1 tablespoon olive oil and bake for 25 minutes, or until they’re golden brown and cooked through.

The grated potato not only adds a subtle sweetness but also keeps the meatballs incredibly moist, making them a hit with both kids and adults alike.

Tip: For an extra crispy exterior, broil the meatballs for the last 2-3 minutes of cooking.

Russet Potato and Mushroom Ragout

Warm up your evening with this hearty Russet Potato and Mushroom Ragout, a comforting dish that brings earthy flavors and creamy textures to your table.

Ingredients

• 2 large Russet potatoes, peeled and diced into 1-inch cubes
• 2 cups sliced cremini mushrooms
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
2. Add mushrooms, salt, black pepper, and dried thyme. Cook until mushrooms are soft and golden, about 5 minutes.
3. Stir in Russet potatoes and vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes, or until potatoes are tender.
4. Uncover and stir in heavy cream. Simmer for an additional 5 minutes to thicken the sauce slightly.
5. Garnish with chopped fresh parsley before serving.

This ragout stands out with its velvety sauce that clings to each piece of potato and mushroom, creating a dish that’s as satisfying to eat as it is to prepare.

Tip: For an extra layer of flavor, try adding a splash of white wine when sautéing the mushrooms.

Healthy Russet Potato and Egg Breakfast Skillet

Start your morning with a hearty and healthy Russet Potato and Egg Breakfast Skillet that’s packed with protein and fiber to keep you full until lunch.

Ingredients

• 2 medium Russet potatoes, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh chives

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Stir to coat the potatoes evenly with the oil and seasonings.
2. Cook the potatoes for 10-12 minutes, stirring occasionally, until they are golden brown and tender.
3. Make four wells in the potato mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
4. Sprinkle shredded cheddar cheese and chopped fresh chives over the top. Cover for an additional minute to melt the cheese.
5. Serve hot directly from the skillet for a rustic presentation. The crispy potatoes paired with the creamy eggs create a delightful contrast in textures.

Tip: For an extra kick, add a dash of hot sauce or sprinkle with crushed red pepper flakes before serving.

Conclusion

We hope this roundup of 20 delicious and healthy Russet potato recipes inspires your next meal! Packed with nutrition and flavor, these dishes are perfect for any home cook looking to enjoy the humble potato in new, exciting ways. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the potato love. Happy cooking!