Russett POTATO

Quick Overview

Russet potatoes are one of the most popular potato varieties in the United States, known for their versatility and robust texture. They are characterized by their rough, brown skin and starchy, white flesh that becomes fluffy when cooked. Often referred to as “baking potatoes,” they are a staple in many households and widely used in restaurants for dishes like fries and mashed potatoes.

• Commonly used for baking, frying, and mashing due to their texture.
• Known as “Russet Burbank” in some regions, a widely recognized cultivar.
• A go-to choice for classic potato dishes in American cuisine.

Origin & History

Russet potatoes trace their origins to the United States, with the Russet Burbank variety developed by horticulturist Luther Burbank in the late 19th century. Burbank created this cultivar by selecting a mutation from an earlier variety, improving its size, shape, and disease resistance. Since then, Russets have become a cornerstone of American agriculture, especially in states like Idaho, which is now synonymous with potato production.

• Originated from Luther Burbank’s work in the 1870s in Massachusetts.
• Gained prominence in Idaho, dubbed the “Potato State,” by the 20th century.
• Evolved from the “Burbank” potato into the modern Russet Burbank we know today.

Specifications

Russet potatoes are typically large, oblong, and have a thick, dark brown skin with a slightly rough texture. Their flesh is white and starchy, containing about 20-22% dry matter, which contributes to their fluffy consistency when cooked. They generally weigh between 6 to 10 ounces each, though sizes can vary depending on growing conditions.

• Shape: Elongated and cylindrical with blunt ends.
• Skin: Thick, brown, and netted; flesh: White and dry.
• Size: Average length of 4-6 inches, weight of 6-10 ounces.

Key Characteristics

Russets are prized for their high starch content, which makes them ideal for baking, frying, and mashing, as they break down into a light, fluffy texture. Their thick skin provides a sturdy casing for baked potatoes and holds up well when fried into crispy French fries. However, their low moisture content means they’re less suited for boiling, as they can become crumbly or fall apart.

• High starch (low moisture) leads to a fluffy, dry texture when cooked.
• Thick skin is edible and adds flavor when baked or roasted.
• Mild, earthy flavor complements a variety of seasonings and toppings.

Health Benefits

Russet potatoes are a good source of complex carbohydrates, providing sustained energy for the body. They contain essential nutrients like vitamin C, potassium, and fiber (especially with the skin on), which support immune function, heart health, and digestion. While they’re often criticized for being high in carbs, when prepared healthily—such as baked or roasted—they can be part of a balanced diet.

• Rich in potassium (about 620 mg per medium potato), aiding blood pressure regulation.
• Provide 4-5 grams of fiber with skin, promoting digestive health.
• Contain antioxidants like vitamin C (around 27% of daily value per potato).