🧾 Ingredients

• 2 large russet potatoes
• Cold water
• 1–2 tbsp cornstarch (optional but crispy boost)
• Salt
• Oil for frying

👩‍🍳 Steps

1. Cut potatoes into fries.
2. Soak in cold water for 30–60 min (removes excess starch).
3. Dry completely.
4. Toss with cornstarch + salt.
5. Fry twice:
   • First fry: 160°C (320°F) until soft
   • Second fry: 190°C (375°F) until golden & crispy
6. Salt immediately after frying.

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🥔 2. Classic Baked Russet Potato

🧾 Ingredients

• 1–2 russet potatoes
• Olive oil or butter
• Salt

👩‍🍳 Steps

1. Preheat oven to 200°C (400°F).
2. Wash and dry potatoes.
3. Prick with fork.
4. Rub with oil + salt.
5. Bake 45–60 min until skin is crisp and inside is fluffy.
6. Cut open and fluff with fork.

🍽️ Toppings ideas

• Butter + cheese
• Yogurt + herbs
• Chicken or beans for a full meal

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🧈 3. Creamy Mashed Russet Potatoes

🧾 Ingredients

• 3 russet potatoes
• 2–3 tbsp butter
• ½ cup milk (warm)
• Salt + pepper

👩‍🍳 Steps

1. Peel and boil potatoes until soft.
2. Drain well.
3. Mash while still hot.
4. Add butter + warm milk gradually.
5. Whip until smooth and fluffy.

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📊 Nutrition (approx.)

Fries (1 serving)

• Calories: ~300–400
• Carbs: ~40–50 g
• Fat: varies (depending on oil)

Baked potato (plain)

• Calories: ~160–200
• Fat: ~0–3 g
• Carbs: ~37 g

Mashed (with butter & milk)

• Calories: ~200–250
• Fat: ~8–10 g

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💡 Pro Tips

• Russets are best for crispy or fluffy textures, not salads
• Always dry well before frying → crispiness depends on it
• Soaking removes starch → better fries
• Don’t overmix mashed potatoes → avoids gluey texture