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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.