Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, red russet potatoes with mushrooms and speck. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Red russet potatoes with mushrooms and speck is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Red russet potatoes with mushrooms and speck is something which I have loved my whole life. They are fine and they look fantastic.

A wide variety of russet potatoes options are available to you, such as cultivation type, style. The top countries of suppliers are Germany, Pakistan, and China, from which the percentage of russet potatoes supply. I like using Russet potatoes and Red Bliss potatoes because they hold their shape well. Add coconut milk and reduce the heat to low.

To begin with this recipe, we must first prepare a few components. You can have red russet potatoes with mushrooms and speck using 5 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Red russet potatoes with mushrooms and speck:

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

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. Three reasons: potato salad , mashed potatoes , and smashed potatoes. The oven draws out moisture, which is great for Like Yukon gold or red bliss.

Steps 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!

Three reasons: potato salad , mashed potatoes , and smashed potatoes. The oven draws out moisture, which is great for Like Yukon gold or red bliss. They hold their shape better in the water, which is v important for potato salad. Russet potatoes also work well for mashed. Let stand separately at room temperature.

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