Russet potato
Solanum tuberosum
Mild, earthy, slightly sweet; the neutral foundation for whatever fat and seasoning is added.
About Russet
The Russet potato — also called Idaho potato or baking potato — is the high-starch, low-moisture potato variety that defines American baked-potato and French-fry culture. The brown, netted skin covers fluffy white flesh that becomes light and dry when baked or fried — the ideal texture for absorbing butter, sour cream, and similar fats. The Russet Burbank cultivar (developed by Luther Burbank in 1872) dominates US production, with Idaho's volcanic-soil potato belt producing roughly a third of the country's supply. Russets are NOT the right potato for boiling, mashing without significant butter/cream, or potato salad — their starch structure makes them disintegrate or turn gluey in wet preparations.
Variety profile
Common uses
- Baked potato
- French fries
- Mashed potatoes
- Hash browns
- Potato gratin
Editorial notes
Idaho-grown Russets have the most consistent quality — soil type matters significantly. Storage matters too: Russets stored above 50°F sprout quickly; below 40°F starch converts to sugar and they brown unpleasantly when fried.