Norking Russet Potatoes are oblong, with buff russetted skin, and white flesh.
These are floury potatoes, even though they are promoted as all-purpose for direct to consumer sales and for processing into French Fries (aka chips in the UK.)
They can’t be used commercially for frozen French Fries, because they turn grey when they are fried after freezing.
History Notes
Norking Russet Potatoes were developed by a team lead by Robert H. Johansen at North Dakota State University in Fargo, North Dakota, from a cross between Nooksack potatoes and a potato referred to as “ND9567-2 Russ.”
During development, the potato was referred to as “ND388-1 Russ.”
Released 1985.