Russet potato
Solanum tuberosum 'Russet Burbank' · Tuber
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The russet is the big, oblong, rough-skinned baking potato — its hallmark netted brown jacket wrapping dry white flesh that is so high in starch and low in moisture it bakes into a fluffy, mealy interior and fries into the crispest chip. It is the archetypal "floury" potato of the American heartland.
Picking a good onedrag
Freshly liftedSprouting and green
Cured and dormantBuy the sackThe keeper — roast, mash, fry, bake, anything
SkinSet firm, dry, matte
FleshFirm right through
EyesDimpled but dormant
SmellFaint, almost nothing
These cues are Potato's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
75%
Edible part
213 g · peel and eyes out
284 g
Weight each
each one
Keeping ittap a temperature
Below about 4°C starch turns to sugar, so it fries dark and bitter. Warming partly helps.
95–99%
Humidity
Steady
Airflow