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.
Related Recipes From Food Network
- Grilled Potato and Green Onion Salad
- Crispy Baked Potatoes
- Marbled Stuffed Potatoes
- Caramelized-Onion Mashed Potatoes
- Basic Mashed Potatoes
Related Content From Cooking Channel
- Scalloped Russet and Sweet Potatoes
- Spicy Sweet Potato and Chicken Fritters
- Grilled Swordfish with White Bean Relish and Potato Skordalia
- Seared Magret Duck Breasts with Duck Fat, Pan-Roasted Fingerling Potatoes, Haricots Verts and a Balsamic Cherry Reduction
- Monkfish and Mash Potatoes