The Versatile and Delicious Russet Potato

Potatoes are a staple in many dishes around the world, but when it comes to making the perfect mashed potatoes, the Russet potato reigns supreme. With its thick, rough brown skin and fluffy, dry texture when cooked, the Russet potato is an excellent choice for baked or mashed potatoes. Let’s delve into the world of Russet potatoes and discover what makes them so special.

The Basics of Russet Potatoes

If you’re searching for a hearty and versatile potato variety, look no further than the Russet potato. These oblong Idaho-style potatoes are known for their thick, rough skin and fluffy texture when cooked. This makes them ideal for baking, mashing, boiling, or even using in soups and stews. Their firm flesh also means they absorb less water compared to other potatoes, making them perfect for various cooking methods.

When selecting Russet potatoes at the grocery store, ensure they have no blemishes or green spots. They should be firm to the touch, without any signs of wrinkling or sprouting.

Russet seed potatoes

Where to Get Russet Seed Potatoes

Russet potatoes are typically grown from seed potatoes, small tubers specifically cultivated for planting. Unlike grocery store potatoes, seed potatoes are not treated with sprout inhibitors and are chosen for their health and disease-free status. You can find Russet seed potatoes at local garden centers or by purchasing them online from various American seed companies. Some popular Russet-type seed potatoes include Burbank Russet, Caribou Russet, Rio Grande Russet, and Norkotah Russet.

Further reading:  The Ins and Outs of Agricultural Exemptions

Planting and Growing Russet Potatoes

When it comes to planting Russet potatoes, timing is crucial. They are typically planted 2-4 weeks before the last frost date in your area. The specific planting schedule varies depending on your USDA plant hardiness zone. For instance, in Zone 10+, you would plant them in January, while in Zone 3, you would wait until early May.

Russet potatoes thrive in full-sun locations that receive at least 6-8 hours of direct sunlight daily. They prefer loose, well-drained soil with a slightly acidic pH between 5.0 and 6.5. Avoid planting them in an area where nightshades like tomatoes, peppers, or eggplants were grown the previous year to minimize disease issues. Incorporating organic material such as compost or manure into the soil can improve drainage and provide nutrients.

Once your seed potatoes have dried out and the soil temperature is warm enough, they are ready to be planted. Dig trenches or individual holes about 6 inches deep and 6 inches wide. Place the seed potato pieces with the eyes facing up, spacing them 12″-18″ apart for new potatoes and 24″-30″ apart for larger midseason potatoes. Cover the seed potatoes with about 2-3 inches of soil and water thoroughly after planting.

Harvesting and Enjoying Russet Potatoes

After patiently waiting for your Russet potatoes to grow, it’s time to harvest them. The maturation period typically ranges from 95 to 105 days, depending on the variety. You can start harvesting small “new” potatoes approximately 70 days (10 weeks) after planting, or when the plants begin to flower. Gently dig into the top layer of soil and unearth the new potatoes, taking only a handful from each plant to allow the remaining ones to fully mature.

Further reading:  Discover the Magic of Lavender: Small Plants with Big Impact

For full-size Russet potatoes, wait until the flowers have dropped off the plant and at least 50% of the potato vines have died off. Using a garden fork, carefully dig into the soil to avoid damaging the tubers as you remove them. After harvesting, let the potatoes sit in the sun for 1-4 hours to dry out. Brush off excess dirt before storing them in a cool, dark location.

Burbank russet - bag of potatoes

Delicious Recipes with Russet Potatoes

Now that you’ve harvested your Russet potatoes, it’s time to savor their deliciousness. There are numerous ways to enjoy these versatile spuds. From classic favorites like baked and mashed potatoes to more adventurous options such as French fries or potato pancakes, there’s a recipe for everyone.

Russet Baked Potatoes

Preheat your oven to 400 degrees F. Scrub the Russet potatoes clean and poke a few holes in them with a fork. Rub them with olive oil or butter and sprinkle with salt. Place them on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork. Serve them warm with your favorite toppings, such as sour cream, shredded cheese, green onions, or bacon bits.

Russet Mashed Potatoes

Boil the Russet potatoes in water for 15-20 minutes until they are fork-tender. Drain them and return them to the pot. Add milk, butter, salt, and pepper, then mash them to your desired consistency. For extra flavor, try adding grated cheese, garlic, or crumbled bacon. Serve them warm as a delightful side dish for any meal.

Russet Potato French Fries

For this classic treat, cut the Russet potatoes into thin strips. Soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry with a paper towel. Preheat your oil to 350 degrees F and fry the potato strips in batches until golden brown and crispy. Sprinkle with salt and serve hot with your favorite dipping sauce.

Further reading:  Fiddle Leaf Fig Water: The Art of Perfect Watering

Russet potatoes are incredibly versatile and delicious, making them a must-have in any kitchen. Whether you’re baking, mashing, or frying them, these spuds never disappoint. Experiment with different recipes and savor the incredible flavors they bring to your table.


The Russet potato is not just any potato; it’s an exceptional culinary gem. Its rough skin, fluffy texture, and versatility make it a favorite for chefs and home cooks alike. From comforting mashed potatoes to crispy French fries, the possibilities with Russet potatoes are endless. So, grab a bag of Russets, head to your kitchen, and let your culinary creativity soar!

For more information about Russet potatoes and other gardening tips, visit the Ames Farm Center.