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Russet Potatoes Delivery or Pickup

The Instacart guide to russet potatoes

About russet potatoes

Russet potatoes are characterized by a thick, oblong shape and rough skin. The skin is mottled brown in color with a sandpaper-like texture. Although the white flesh is firm and dense when raw, it becomes fluffy when cooked. Russet potatoes develop a mild, buttery flavor and smooth texture when cooked. Their peak season runs from later winter through early spring, but they are available year-round. Russet potatoes are an excellent source of vitamin B6, vitamin C, fiber, and magnesium. They also contain some fiber.

When people use the terms "baking potatoes" or "Idaho potatoes," they are probably referring to russet potatoes. However, not all russet potatoes are grown in Idaho, and their uses extend beyond classic baked potato recipes. There are several types of russet potatoes, but perhaps the most common is the Russet Burbank. This is the most widely grown variety in North America. Other varietals include the Russet Norkotah, Frontier Russet, Russet Nugget, Centennial Russet, Rio Grande Russet, Russet Silverton, and Caribou Russet.

Russet Potatoes Near Me

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FAQs About Russet Potatoes

There are hundreds of potatoes, and although they may seem similar, they are not always interchangeable. It's helpful to break potatoes down into three categories: 
  • Starchy: Starchy potatoes are best for baking or frying. Their high starch content means they won't hold together well when you cook them, but they will be absorbent and fluffy. This makes them the ideal candidate if you want baked potatoes to go with your steak or french fries to go with your burger. They can also be good for mashed potatoes, as long as you don't overwork them.
  • Waxy: Unlike starchy potatoes, waxy potatoes hold their shape well when cooked. These should be your go-to for any recipe that requires you to boil, roast, or slice potatoes. Examples include potato salad, scalloped potatoes, and soups or stews.
  • All-purpose: All-purpose potatoes fall somewhere between starchy and waxy. As the name suggests, these potatoes can be used in almost any dish, from mashed potatoes to potato soup. They have more starch than waxy potatoes, but not enough to completely fall apart like starchy potatoes.
Russet potatoes fall into the starchy category. They are one of the largest types of potatoes and the type that most people think of first when potatoes are mentioned.

Russet potatoes should be stored for up to a month in a dark and dry place. Ideally, they should be kept at a cool 45 to 50 degrees Fahrenheit. Do not store them in the refrigerator, as the cold will turn some of their starch into sugar and negatively affect the taste. Keep potatoes away from onions, which release a gas that causes potatoes to spoil more quickly.
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