Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, red russet potatoes with mushrooms and speck. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Russet Burbank potatoes are medium to large in size and are long, cylindrical, and oblong in shape with a slightly flattened appearance. The skin contains faint spots of light and dark brown and is covered in russeting, which is a fine, sandpaper-like, rough, outer texture. There are also a few, shallow eyes.
Red russet potatoes with mushrooms and speck is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Red russet potatoes with mushrooms and speck is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have red russet potatoes with mushrooms and speck using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Red russet potatoes with mushrooms and speck:
- Make ready Enough potatoes for everyone, cooked and cooled
- Prepare Packet speck
- Prepare Punnet mushrooms (any kind will do)
- Make ready Olive oil
- Take to taste Salt and pepper
The top countries of suppliers are Germany, Pakistan, and China, from which the percentage of russet potatoes supply. A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries. Russet potatoes are also known as Idaho potatoes in the United States.
Steps to make Red russet potatoes with mushrooms and speck:
- In a pan, heat oil, add your cooked, cooled potatoes and cook on medium for about 2-3 mins. Wash and chop mushrooms, add them in. Cook for another 5-6 mins. Get ready with the speck
- Add the speck, salt and pepper to taste and cook for 2-3 mins. Serve :)
- This pic is just to show you the type of mushrooms I used, they are super tasty if you can get them!
My three go-to potatoes are Russet, red, and Yukon Gold. I love them all equally and for very different applications. The Russet is the best potato for French fries, since the starch cooks up a crisp shell while getting that fluffy light interior that makes for a perfect bite. Russet potatoes are a must for latkes, the pan-fried potato pancakes traditionally eaten during Hanukkah. While plain potato pancakes are usually served with applesauce on top, these have grated fresh apple stirred right in.
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