Russet Potatoes
The classic baking potato, russets are the most popular potato variety in the United States. With their thick brown skin and fluffy white flesh, they're perfect for baking, frying, and mashing.
Russets have a thick, brown, netted skin and white to pale yellow flesh. They are typically large and oblong in shape.
Texture: High starch content makes them light and fluffy when cooked. They have a dry, mealy texture.
Flavor: Mild, earthy flavor that pairs well with butter, sour cream, and bold seasonings.
Baking
The classic method - creates a fluffy interior with crispy skin
Frying
Perfect for French fries and hash browns due to high starch content
Mashing
Creates light, fluffy mashed potatoes
Roasting
Gets crispy on the outside while staying fluffy inside
• For the perfect baked potato, scrub the skin, prick with a fork, and bake at 400°F for 45-60 minutes
• Cut russets into thick wedges for oven fries - toss with oil and seasonings before roasting
• When mashing, add warm milk and butter for the fluffiest results
• Don't overcook or they can become gummy and gluey
- • Russet Burbank: The most popular variety, ideal for baking and frying
- • Russet Norkotah: Slightly sweeter, excellent for all-purpose use
- • Ranger Russet: Great for processing into fries and chips
Store in a cool, dark, well-ventilated place. Keep away from onions (they emit gases that can spoil potatoes). Properly stored russets can last 2-3 months.
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