Belrus are long potatoes with russetted skin.
These are floury potatoes, and very good for making into potato chips (aka crisps in the UK.)
They have a dark thick skin, which is satisfyingly crunchy when baked.
The plant delivers a late harvest.
Belrus Potatoes were developed jointly by the University of Florida, University of Maine and the United States Department of Agriculture (USDA) from a cross between Penobscot potatoes and a potato referred to as “W245-2.”