Russet potatoes
A high-starch potato with thick brown skin. Fluffy and dry when baked or mashed, and the standard choice for French fries. Low moisture means it fries up crisp.
Used for
- baking
- mashing
- french fries
- roasting
In the kitchen
- Bake whole.
- Mash.
- Cut into fries.
- Peel.
Picking it at the store
- Firm with no green tinge, soft spots, or sprouting eyes.
- Their high starch, low moisture makes them fall apart in soups and stews. Use a waxy potato there instead.
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required