Have these steakhouse potatoes with your favorite protein or just by themselves. They are light and fluffy on the inside with a nice crunchy top.
Chef John makes these wonderful Potatoes Romanoff and shared a video on how to make them. He grated the potatoes by hand because a food processor would have made them into mush.
I have a Braun food processor. The thing that separates it from regular food processors is that it has variable speed on both the pulse and continuous feed options. That means on 1, which is very slow, I can grate something as delicate as baked potatoes. For raw potatoes, I would use 7 and zip right through them.
I also have a GoWise Rotisserie Air Fryer. It makes perfect baked potatoes in 20 minutes without heating up my house. Sure, I could use a microwave, but the fluffiness would not be there. It would be cooked, but gummy. When you make this dish, the potato interior really needs to be light and fluffy. This machine can also hold anything that I would put in my regular oven that will fit. My Pyrex 8-inch square casserole fits perfectly inside. I don’t know about you, but, especially in the hot summer, I don’t want to turn my kitchen into an inferno.
Potatoes to use for Potatoes Romanoff
You should use Russet potatoes to make this since they are bred for baking. Their interior comes out nice and fluffy when they are baked. I like them for mashed potatoes, too. Try to get the big ones, it’s a lot easier to peel a large potato than stand there peeling little ones over and over again. Of course, with this, you bake them with the skins on. Be careful taking the skins off. Please wait until the potatoes are cool enough to handle.
Email Me the Recipe
Potatoes Romanoff
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 2 potatoes, russet or other baking pot
- 1 teaspoon shallots, air-dried preferred
- ¼ teaspoon black pepper, freshly ground
- 1 teaspoon chives, freeze-dried or fresh
- ½ teaspoon paprika
- 2 tablespoons white cheddar
- 2 tablespoons sour cream
~~ For The Topping ~~
- 2 tablespoons breadcrumbs
- 1 tablespoon parmesan, shaved
- 2 tablespoons unsalted butter, melted
Instructions
- Gather ingredients together for Mise en Place
- Bake the potatoes in the air fryer at 400 for 20 minutes. Let them cool until you can safely remove the skin.
- Using the grating disc insert, put the dial at 1 and put the potatoes in the tube. Use the pusher to push the potatoes through the grater. Make sure you use 1; otherwise, you will have mush.
- Put the in a bowl. Add the shallots, pepper, white cheddar, and chives.
- Add the sour cream and a little paprika. Mix lightly with a fork.
- Put the mixture into an eight-inch baking dish.
- Melt the butter and set it aside. Top the potatoes with breadcrumbs and sprinkle the shaved parmesan on top.
- Drizzle the melted butter on top.
- Put the casserole in the air fryer at 350 for 20 minutes or until the top is nicely browned. Let it sit for a few minutes to cool down before serving.
