Russet Potato
© Denzil Green
Russets is a term used in North American to describe a family of floury potatoes. They tend to be oval and large, some weigh up to a 500 g (a pound) each. They have a rough brown skin.
In North America, the best known variety in this family is the Idaho potato.
Cooking Tips
Use for baking, mashing and making fries. They won’t hold their shape after cooking, so don’t use for salads or in potato dishes.
History Notes
The Idaho potato was developed by Luther Burbank, an American horticulturist.
Language Notes
When Brits hear “russet”, they tend to think apples rather than potatoes.
Related entries
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