Russet potatoes are grown in many states, however, only potatoes grown in Idaho can be called Idaho ® potatoes . Idaho’s ideal growing conditions – the rich, volcanic soil, climate and irrigation – are what differentiate Idaho ® potatoes from potatoes grown in other states.
A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries. Russet potatoes are also known as Idaho potatoes in the United States.
The soil, clear clean water, clean air and climate in Idaho make potatoes superior to any potato grown anywhere else. Potatoes seem to grow better in a light soil, like volcanic ash which has a rich supply of trace minerals and appears to be necessary for successful potato production.
Maris Piper , King Edward, or Marfona should be available to you — these are all starchy potatoes similar to russets.
Russet (aka Idaho) These oblong potatoes are perfect for mashing and baking due to their thick skin and fluffy flesh. Their high-starch content makes them the perfect choice when making French fries, too.
The Idaho Difference All the growing conditions above create the perfect environment for growing a potato with high solids and low moisture content. Baked Idaho potatoes are fluffier. French fries made with Idaho potatoes cook up crispier and absorb less oil. Mashed Idaho potatoes have a fluffy, consistent texture.
Idaho Russet potatoes are russet-skinned with white flesh. They’re what we typically imagine when we think of potatoes . They have a neutral potato flavor, a fluffy, creamy and soft texture, and are best for baking, mashing and making French fries.
Russet was developed by Luther Burbank in the 1870s, in Lunenburg, Massachusetts by accident. It is derived from a cultivar called the Early Rose. A Russet potato is oval in shape and has a net-like, russet -colored or brown skin.
Potatoes fall into three categories: starchy, waxy, and all-purpose. You want to use the starchy ones to get a creamy mash . We prefer Yukon golds for their buttery texture (and golden color), but Russets (aka Idaho potatoes ) are also good . DO cut your potatoes the same size.
French fingerlings (the family’s favorite) are good in any dish, but especially hash browns and home fries, while Austrian Crescents are particularly tasty roasted or grilled, they say. Purple Peruvian fingerlings are a striking and delicious way to dress up a potato salad , while Yukon Golds are great mashers.
The flesh of white potatoes is smooth and pure white . When cooked, russet potatoes have a dry, fluffy, floury texture and a mild, earthy taste. Cooked white potatoes have a gently creamy texture that is denser than that of russets and while mild tasting, is a little sweet.
For example, red potatoes contain fewer calories, carbs and fiber than Russet potatoes , as well as slightly more vitamin K and niacin ( 4 ). The way you prepare your potatoes can also influence their nutrient content.
Don’t substitute Russet potatoes for Yukon Gold because they are too starchy, and they don’t hold their shape as well when boiled.
Sweet potatoes are often touted as being healthier than white potatoes , but in reality, both types can be highly nutritious. While regular and sweet potatoes are comparable in their calorie, protein, and carb content, white potatoes provide more potassium , whereas sweet potatoes are incredibly high in vitamin A.
You absolutely can substitute red potatoes for the russets in potato soup. Red potatoes are waxy, have more moisture, and tend to keep their shape better when cooked, so some people actually prefer them when making soup. Russets are drier, have more starch, and break down easily when boiled.