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
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