10+ Russet Potato Recipes You’ll Love to Try Tonight

Russet potatoes have a way of sneaking into just about every kitchen. They’re easy to work with and, honestly, the taste fits so many dishes.

When you cook them, that fluffy texture really shines. Whether you bake, roast, or mash them, they deliver.

You can mess around with different methods and see which one brings out their best side.

You can find simple and tasty ways to use russet potatoes in meals that fit your style and taste. Some nights you just want a quick side dish, and other times you’re in the mood for something a bit more special. Russet potatoes fit both moods.

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Ingredients:

• Russet potatoes
• Olive oil
• Salt
• Pepper

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash and peel the russet potatoes if you want.
3. Cut potatoes as needed for your recipe.
4. Toss with olive oil, salt, and pepper.
5. Bake, roast, or cook however your recipe says.

1) Classic Baked Russet Potato

A classic baked russet potato is about as simple as it gets. Wash your potato well to get rid of any dirt.

Poke a few holes in it with a fork—nobody wants a potato explosion in the oven. Rub it with olive oil and sprinkle salt all over the skin.

That’s what gets you that crispy, salty skin everyone fights over. Bake at 425°F (220°C) for 45-60 minutes.

You want the inside to feel soft and fluffy when you poke it with a fork or skewer. If it slides in easy, you’re good.

Ingredients

• 1 russet potato
• 1 tablespoon olive oil
• 1 teaspoon salt

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Wash and dry the potato.
3. Pierce the skin several times with a fork.
4. Rub olive oil all over the potato.
5. Sprinkle salt on the potato skin.
6. Place potato directly on the oven rack or on a baking sheet.
7. Bake for 45-60 minutes until soft inside.
8. Test doneness by piercing with a fork.

2) Hasselback Potatoes with Butter and Herbs

Hasselback potatoes look fancy but are surprisingly easy to pull off. Slice the potato thinly, but don’t cut all the way through.

You’ll get this cool fan effect, and all those little slices soak up butter and herbs. Melt some butter, toss in minced garlic and fresh herbs, and brush it all over.

Bake until the edges turn crispy but the inside stays soft. Parmesan on top? Not necessary, but it’s hard to say no.

They make any dinner feel a bit special, even if you’re just eating in sweatpants.

Ingredients

• 4 medium russet potatoes
• 8 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh herbs (like thyme or rosemary), chopped
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan cheese

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Slice potatoes thinly, stopping before cutting all the way through.
3. Mix melted butter, garlic, herbs, salt, and pepper.
4. Brush mixture over potatoes, making sure to get between slices.
5. Place on a baking sheet and bake for 45-50 minutes until crispy.
6. Optional: Sprinkle Parmesan over potatoes in the last 10 minutes.
7. Serve hot and enjoy your crispy, buttery potatoes.

Find more tips on Hasselback Potatoes with Garlic and Herb Butter.

3) Twice-Baked Russet Potatoes

Twice-baked russet potatoes are one of those dishes that just feels extra. Bake the potatoes whole at 425°F (220°C) for about an hour.

Once they’re soft, cut them in half and scoop out the insides. Mash the potato with butter, sour cream, cheese, and bacon.

Spoon it all back into the skins. Bake again until the tops get golden and the cheese melts.

Ingredients:

• 4 russet potatoes
• 4 Tbsp butter
• 1/2 cup sour cream
• 1 cup shredded cheese (Cheddar or Jack)
• 4 oz bacon, cooked and crumbled

Cooking Instructions:

1. Preheat oven to 425°F (220°C).
2. Prick potatoes with a fork and bake for 1 hour.
3. Cut potatoes in half and scoop out insides.
4. Mix potato flesh with butter, sour cream, cheese, and bacon.
5. Fill potato skins with the mixture.
6. Bake filled potatoes for 15-20 minutes until golden.

4) Oven-Roasted Russet Potato Cubes

Oven-roasted russet potato cubes are a go-to when you want something quick and crunchy. Peel and cut the potatoes into 1-inch cubes.

If you’ve got time, soak the cubes in cold water for an hour—it helps them crisp up. Drain and pat them dry.

Toss with oil, salt, and whatever herbs you’re feeling. Spread them out on a baking sheet in a single layer.

Roast at 425°F (220°C) for 25 to 35 minutes. Give them a toss halfway through so they brown evenly.

When they’re golden and crispy, they’re ready. Eat them hot.

Ingredients

• 4 russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon dried rosemary or garlic powder (optional)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Peel and cube potatoes into 1-inch pieces.
3. Soak cubes in cold water for 1 hour (optional).
4. Drain and pat dry.
5. Toss potatoes with olive oil, salt, and herbs.
6. Spread on a baking sheet in one layer.
7. Roast for 25-35 minutes, tossing halfway.
8. Serve warm.

5) Slow Cooker Baked Potatoes

Slow cooker baked potatoes are the ultimate set-it-and-forget-it food. You don’t need water—just wash the potatoes and poke a few holes with a fork.

Put them straight into the slow cooker. Cook on high for 2 ½ to 3 hours, or on low for 6 to 8 hours.

If you like crispy skin, finish them in a hot oven at 400°F (205°C) for about 10 minutes.

Ingredients

• 4 to 6 russet potatoes
• Salt (optional)
• Oil (optional)

Cooking Instructions

1. Wash and dry your potatoes.
2. Pierce each potato several times with a fork.
3. Optional: rub potatoes with oil and sprinkle salt.
4. Place potatoes in slow cooker.
5. Cook on high for 2 ½ to 3 hours or low for 6 to 8 hours.
6. Optional: finish in oven at 400°F (205°C) for 10 minutes for crisp skin.

6) Russet Potato and Onion Hash

Russet potatoes absolutely shine in a skillet hash. When you add onions, you get that sweet and savory thing going on.

Dice everything small so it cooks fast and gets crispy. Heat up a skillet, add oil, and toss in the potatoes and onions.

Let them cook, stirring now and then, until they’re golden brown. Add salt, pepper, and maybe a handful of fresh herbs.

If you’re feeling wild, throw in bell peppers or a sprinkle of cheese.

Ingredients

• 2 large russet potatoes, diced
• 1 medium onion, diced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: fresh herbs or bell pepper

Cooking Instructions

1. Heat oil in a skillet over medium heat (about 350°F / 175°C).
2. Add diced potatoes and onions.
3. Cook, stirring occasionally, for 15-20 minutes until potatoes are crispy and cooked through.
4. Season with salt, pepper, and herbs if using.
5. Serve warm.

7) Garlic and Herb Roasted Russet Potatoes

Garlic and herb roasted russet potatoes are a solid crowd-pleaser. Cut the potatoes into chunks so they cook evenly and get those crispy edges.

Toss them in olive oil, minced garlic, and your favorite herbs. Oregano and thyme work, but use whatever you have.

Spread them on a baking sheet and roast at 425°F (220°C) for about 35-40 minutes. Flip them halfway so they brown up all over.

You’ll know they’re done when they’re golden and smell amazing.

Ingredients

• 3 lbs russet potatoes, cut into chunks
• 1/2 cup olive oil
• 4 large garlic cloves, minced
• 2 tsp dried oregano or mixed herbs
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss potatoes, olive oil, garlic, herbs, salt, and pepper in a large bowl.
3. Spread potatoes in a single layer on a baking sheet.
4. Roast for 35-40 minutes, turning once halfway through.
5. Check for crispiness and serve warm.

8) Loaded Baked Potato with Cheese and Bacon

Loaded baked potatoes are the kind of comfort food you crave on a chilly night. Bake big russet potatoes until they’re soft all the way through.

Slice them open and scoop out some of the inside. Mix the potato with butter, sour cream, salt, and pepper.

Add cheddar cheese and crispy bacon bits. Stuff the mixture back into the skins.

Pop them back in the oven to melt the cheese and heat everything up. This one works as a side or, honestly, a main meal if you’re hungry.

Ingredients

• 4 large russet potatoes
• 6 slices bacon
• 1 cup shredded cheddar cheese
• 4 tablespoons butter
• 1 cup sour cream
• ½ teaspoon salt
• ½ teaspoon pepper

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Bake the potatoes for 45-60 minutes until soft.
3. Cook bacon until crispy, then chop.
4. Cut potatoes in half and scoop out the inside into a bowl.
5. Mix potato with butter, sour cream, salt, pepper, cheese, and bacon.
6. Spoon mixture back into potato skins.
7. Bake for another 15 minutes until cheese melts.

9) Crispy Roast Russet Potatoes

Crispy roast russet potatoes—honestly, there’s not much better for a side dish. I always start by parboiling the potatoes.

Boiling helps soften the insides, while the outside gets ready to crisp up in the oven. After draining, give the pot a good shake to rough up the edges.

That little trick makes a big difference in how crunchy they get. Crank the oven to 425°F (220°C).

Toss the potatoes with olive oil and a generous sprinkle of salt. I like to throw in whatever herbs I have on hand.

Spread everything out in a single layer on a baking sheet. Roast until the potatoes turn golden and crisp, with soft, fluffy insides.

Ingredients

• 4 pounds russet potatoes, peeled and cut
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• Optional: garlic powder, rosemary, or thyme

Cooking Instructions

1. Parboil potatoes in boiling water for 8-10 minutes.
2. Drain and shake them in the pot to roughen edges.
3. Preheat oven to 425°F (220°C).
4. Toss potatoes with olive oil and salt.
5. Spread on a baking sheet in one layer.
6. Roast for 40-45 minutes, turning halfway through.
7. Add herbs if using and roast 5 more minutes.

10) Mashed Russet Potatoes with Olive Oil

Mashed russet potatoes with olive oil are a favorite of mine when I want something creamy but dairy-free. The olive oil brings a light, almost fruity note that’s so good with a little garlic.

Just boil peeled and quartered russets until they’re soft. Mash them up while drizzling in good olive oil.

Add salt and pepper as you go. If you’re feeling fancy, toss in a sprig of rosemary or a little extra garlic.

Ingredients

• 1 kg russet potatoes, peeled and quartered
• 1 cup extra virgin olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Optional: rosemary sprig for extra flavor

Cooking Instructions

1. Boil potatoes in salted water. This should take about 15-20 minutes, just until they’re tender.

2. Drain the potatoes, then toss them back into the pot.

3. Mash them up using a potato masher or even a fork if that’s what you have on hand.

4. Pour in the olive oil slowly as you mash. Stop when they look creamy enough for your taste.

5. Stir in the minced garlic, some salt, and a bit of pepper.

6. If you like rosemary, add it now. Serve the potatoes while they’re still warm.

This recipe gives classic mashed potatoes a fresh, healthy spin—honestly, it’s pretty simple but surprisingly good.

If you’re in the mood for more, check out olive oil mashed potatoes recipes at Daen’s Kitchen.