| Description |
| Seasons/Availability |
| Russet Burbank potatoes are available year-round, with peak season in the early winter through late spring. |
| Current Facts |
| Russet Burbank potatoes, botanically classified as Solanum tuberosum ‘Russet Burbank,’ belong to the nightshade, or Solanaceae family along with bell peppers, tomatoes, and eggplant. Also known as the Netted Gem, Idaho russet, and the Idaho Baker, the Russet Burbank was given its name due to the texture of its skin. The Russet Burbank potato is the most widely grown and studied potato cultivar in North America and is used in an array of culinary applications including making French fries. |
| Nutritional Value |
| Russet Burbank potatoes are an excellent source of vitamin C, B6, magnesium, fiber, and also contain some iron. |
| Applications |
| Russet Burbank potatoes are best suited for cooked applications such as baking, mashing, roasting, and frying. They are most well known for their excellent frying capabilities and are often used for French fries, tater tots, and hash browns. They can also be sliced and roasted for Hasselback recipes, baked and served plain or with condiments, and can also be used in dishes such as au gratin, leek soup, and samosas. Russet potatoes pair well with parsnips, garlic, chives, bacon, parmesan, leeks, rosemary, salt & vinegar, onions, olive oil, and cheddar. Russet Burbank potatoes store for up to a month in a cool, dry, and dark place. |
| Ethnic/Cultural Info |
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The Russet Burbank potato was not immediately popular in the United States, but with technological advancements, it eventually became one of the most well-known varieties grown. The introduction of irrigation in Idaho created large Russet tubers that were marketable for use as baking potatoes. The Russet Burbank potato also rose to fame as the potato used to make McDonald’s French fries. Today, Russet Burbank potatoes account for 70% of the potato market in North America.
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