Image of Russet Potato

The Russet potato is the most popular baking potato but it is also a great choice when you're making mashed potatoes or french fries.

Scientific Binomial Name: Solanum tuberosum


Besides being the most popular baking potato, Russets are used when frying, mashing, roasting, and boiling. They're also used to make french fries.


Good-quality potatoes will be firm, smooth-skinned and even russet coloring.

Good quality potatoes should have few eyes, and those few should be shallow.


Avoid product that is soft, wrinkled, has cuts in the skin or is green-tinted.


Store potatoes in a cool (40 - 50° F), dry, well ventilated and dark place to inhibit sprouting. Avoid storing potatoes in the refrigerator as it will affect texture and taste.

Do not wash raw potatoes before storing - washing them speeds development of decay.

If your potatoes do begin to sprout or grow, cut off the sprouts. If you don't have good storage available, buy more frequently but in smaller quantities.


In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Russet potatoes are Fat-free, Very low sodium, Source of fiber, High in vitamin C, Cholesterol-free. Russets have a high sugar content.

  • Tips & Trivia
  • Do not refrigerate or freeze uncooked potatoes as this will change potato starches into sugar. This alters the taste of potatoes and causes the flesh to darken when cooked.

    Prolonged exposure to light causes greening and makes the potato taste bitter. Peel or pare green area from the potato before using.

    The world's most important vegetable, the potato was first cultivated in the Andean region of South America by native Indian populations. Spanish explorers took the tuber back to Spain in the middle of the 16th Century, and from there it spread to the rest of Europe.

    The potato was promoted in Prussia by Fredrick the Great, frowned upon in Scotland (Presbyterians were concerned because the Bible failed to mention potatoes as a crop), and quickly adopted by the Irish as their primary food crop.

    Burbank Russet Potaotes were developed by Luther Burbank in the 1870's but he sold the rights to his potato in 1875. How potatoes came to North America is the subject of several conflicting legends. One creditable source reports that some of the first plantings were those started in New Hampshire, from stock brought from Ireland. The present name came about as an accident, having derived from the Spanish "patata," meaning sweet potato.

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