A.K.A

baking potato; Idaho potato

What is it?

Russets are long and large with a thick, rough, skin. A high-starch potato, with a flesh that’s snowy white and very dry, they are the quintessential baking potato. They also make first-rate mashed potatoes–soft and light and able to absorb an impressive amount of liquid or other enrichments. They’re also delicious baked in a creamy gratin, and they make the best french fries. Where they don’t shine is in preparations that call for boiling, as in most potato salads. And though russets make delicious pureed soups, it’s not a good idea to use them in any soup where you want the potatoes to stay in small, intact chunks. Russets are often called Idaho potatoes after the state that leads in production.

Kitchen math:

1 medium = 12 oz. = 2-1/4 cups diced (1/2 inch)

Don’t have it?

In many preparations you can substitute a medium-starch potato, such as a Yukon Gold.

How to choose:

Choose potatoes that feel firm and not spongy. Avoid those with eyes or dark spots, which are a sign of age. If using russets for baked potatoes or French fries look to buy unform sized ones for most even cooking. Try not to buy potatoes in plastic bags since it’s hard to evaluate them.

How to prep:

Depending on your recipe potatoes may be peeled or skin left on. If the skin is left on, scrub the potatoes under running water and cut away any eyes or dark spots with a paring knife. Keep sliced or chopped potatoes in cool water until ready to use to prevent discoloration through oxidation.

How to store:

Potatoes will keep longest kept in a dry, dark, and cool (ideally 45° to 50°F) place. Never refrigerate raw potatoes. If the temperature is too cold, some of the potatoes’ starches will turn into sugars and will taste unpleasant. (Though you can convert the sugars back to starches by storing it at room temperature for a few days.) Store them away form onions, too, as they release gases that interact and make each spoil more quickly.

Cross Reference

baking potato

Recipes

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  Recipe

  Mashed-Potato Casserole

  Turning mashed potatoes into a casserole means you can make them ahead (a full day ahead!) and bring them to a potluck in their own serving dish.

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  Recipe

  Sweet Onion, Gruyère, Pancetta, and Potato Turnover

  Puff pastry always feels special. Here, it’s paired with potato and pancetta for a breakfast turnover that will turn heads. You can assemble the pastry the night before and bake…

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  Recipe

  Hash-Brown Breakfast Casserole

  The bell peppers, onion, ham, and cheese in this dish call to mind a Denver omelet. But instead of serving the hash browns on the side, they’re combined with the…

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  Recipe

  Nana’s Classic Latkes

  My nana’s latkes were just too good to update, but I’ve given them a modern twist by garnishing with watermelon radishes and serving them as a base for a first-course…

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  Recipe

  Quick Beef Stew with Red Wine and Rosemary

  Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot.…

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  Recipe

  Pork Chops with Watercress Mashed Potatoes

  The briny bite of the green peppercorns is essential to this sauce and pairs wonderfully with the rich flavors and textures of the dish. If you don’t have them on…

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  Recipe

  Heirloom Bean Potato Cassoulet

  With deeply developed flavors and aromas that satisfy and entice, this cassoulet has everything you would expect from this homey French classic, except all the meat.

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  Recipe

  Potato-Ricotta Gnocchi with Marinara Sauce and Basil

  Tender and more rich than regular potato gnocchi, these simple dumplings hold together really well thanks to the egg but are super light. They go well with just about any…

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  Recipe

  Spinach and Basil Gnocchi with Butter and Parmesan

  A hint of basil permeates these verdant dumplings. Don’t worry if the greens for the purée don’t fully break down; the bits of leaves add a speckled touch. The gnocchi’s…

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  Recipe

  Potato Chestnut Gnocchi with Gorgonzola Cream Sauce

  Chestnut flour gives these dumplings a texture that's denser than Potato and Ricotta Gnocchi, yet comforting. Cooked peas and chard are a nice addition to the creamy sauce. Because it's…