Russet potatoes (also called old potatoes, baking potatoes and, sometimes, Idaho potatoes—after the state leading in production) have an elliptical shape with a rough brown skin and numerous eyes. The russet's white flesh is somewhat dry and mealy after cooking. This potato's low moisture and high starch content make it excellent for baking, mashing and frying. Varieties include Russet Burbank, Russet Arcadia, Russet Norkotah and Butte.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.