Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, red russet potatoes with mushrooms and speck. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

While russet potatoes are commonly called Idaho potatoes, only those labeled with the registered Idaho® trademark are true Idaho-grown potatoes. At the time the oblong tubers with white flesh. Learn more about russet potato calories and nutritional value.

Red russet potatoes with mushrooms and speck is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Red russet potatoes with mushrooms and speck is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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:

1. Prepare Enough potatoes for everyone, cooked and cooled
2. Make ready Packet speck
3. Make ready Punnet mushrooms (any kind will do)
4. Make ready Olive oil
5. Get to taste Salt and pepper

There are also a few, shallow eyes. 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. Top with sour cream and enjoy for breakfast or dinner.

Instructions to make Red russet potatoes with mushrooms and speck:

1. 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
2. Add the speck, salt and pepper to taste and cook for 2-3 mins. Serve :)
3. This pic is just to show you the type of mushrooms I used, they are super tasty if you can get them!

Rinse potatoes in hotwater, peel and cut the potatoes long ways (like scalloped potatoes). I like using Russet potatoes and Red Bliss potatoes because they hold their shape well. Add coconut milk and reduce the heat to low. Russet potatoes, peeled and diced into ¼ inch cubes. In a large bowl add the Vinegar, Lemon juice, Mustard, Garlic, Herbes De Provence, Salt and Pepper.

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