report. Yukon Gold: Round, with yellow flesh and pink eyes, the Yukon is somewhat mealy, but does so well in a wide variety of recipes that it is the most popular of the specialty potatoes. Most of the russets in America are Russet Burbank, created by horticulturalist Luther Burbank in the 1870s. Idaho or Russet Potatoes. The nutritional value of Russet potatoes is quite impressive. If the potatoes are still hard after another 5 minutes, continue heating them in 1 minute increments until they’re done. "Kennebec: A new potato variety resistant to late blight, mild mosaic, and net necrosis". The "nerdier" the better. I like to grow russets, but finding them in seed locally is harder than finding Kennebec. Pat the potatoes dry with a clean kitchen towel or paper towel. Kennebec is a medium- to late-maturing white potato. Russet potatoes are also generally healthier than white potatoes. Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for chips, roast potatoes or baking. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. References. Shingeled potatoes: Is the peeled side down with skin side up and sliced? Kennebec is not under plant variety protection. It was bred by the USDA and selected by Presque Isle Station, Maine in 1941. Appearance: medium to large, oblong or slightly flattened oval, light to medium russet-brown, netted skin, white to pale yellow flesh Texture: floury,dry; light and fluffy; hearty skin that is chewy when cooked Flavor: mild; earthy; medium sugar content Preferred uses: baking, frying, mashing, roasted. RUSSET Perhaps the best-known potato in North America. Solanaceae Solanum tuberosum The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries.Russet potatoes are also known as Idaho potatoes in the United States. Round white varieties include Kennebec, Superior, and Atlantic. However, the skins can sometimes get soggy because of the trapped steam inside the foil. Large russet potatoes work best for baking, so be sure to choose the largest available. The heavy yields of dependably large potatoes on most soils makes this a great potato in the North. When choosing a russet variety for your home garden, select varieties that mature relatively early so that the potatoes can be harvested during the cooler months of the year. Thompson Potato Farm currently grows white, yellow and Russet potatoes. Plant in full sun. They were both grown in lawn converted to two small raised beds with no special additives but purchased “soil”. Eat them within 2 to 3 days, though. Larger in size and thicker skinned than new potatoes, russets have a “flaky” texture thanks to their high starch and low moisture content. Russet Potatoes. It is known as the Idaho potato because so many are grown in Idaho. Sweet potato is a great source of dietary fiber and excellent source of Vitamin A. Determinate potatoes produce early, after 70 to 90 days. The skin is smooth and creamy with shallow eyes. To prepare your potatoes for storing, lay them singularly on a newspaper or old sheet in a darkish room. The skin is thin so it peels easily. Kennebec potato is similar to these cultivars: Marcy potato, Ranger Russet, Austrian Crescent and more. If you wrapped the potatoes in foil for baking, carefully unwrap them for cooling. Make sure that you push the fork into the potatoes, so the indentation is at least. There are 16 references cited in this article, which can be found at the bottom of the page. Primarily the leaflets are ovate, large and grow in pairs of four. “Russets are also a good source of iron, which supports healthy blood, and magnesium, which is needed for heart, nerve and immune system function.” Kennebec is not under plant variety protection.This fast-growing variety has high yields. Avoid opening the slow cooker while the potatoes are baking because you may increase their cooking time. Thompson Potato Farm currently grows white, yellow and Russet potatoes. but it would be especially helpful if you could compare Idaho russets to Kennebec and other potatoes people might use or consider for fries. Kennebec is a medium- to late-maturing white potato. The Kennebec is a large potato, and it looks very pretty with its light tan skin, nice uniform appearance (it usually doesn't have large 'holes' like many other potatoes), and attractive white fleshy insides. Kennebec is a large premium variety of russet potatoes, and it looks very pretty with its light tan skin, nice uniform appearance and attractive white fleshy insides. The leaves are broad, long and dark green with slightly pubescent midribs. This fast-growing variety has high yields. They grow to a certain height, then stop growing. Kennebec potatoes are an heirloom variety that excels as fresh-cut French fries – the favourite in most restaurants. Scrub the potatoes. The Kennebec is a large potato, and it looks very pretty with its light tan skin, nice uniform appearance (it usually doesn't have large 'holes' like many other potatoes), and attractive white fleshy insides. • Russet potatoes—also called old potatoes, baking potatoes, or Idaho potatoes (if they were grown in Idaho)—have an oblong, elliptical shape, and a rough, netted, brown skin with numerous eyes and white flesh. I've been a fan of potatoes ever since I can remember... but mainly because they weren't a big part of my daily diet (which usually consisted of rice). White potatoes, such as Superior, Kennebec, and Shepody potatoes: “Kennebec potatoes are smooth with buff-white skin and flesh, and are good for baking, broiling and roasting,” says Barnier. They grow to a certain height, then stop growing. Its high yields of large, white skin, white fleshed tubers grow well under harsh conditions. The Russet is the best potato for French fries, since the starch cooks up a crisp shell while getting that fluffy light interior that makes for a perfect bite. Scrub the potatoes. They have a neutral potato flavor, a fluffy, creamy and soft texture, and are best for baking, mashing and making French fries. share. In the UK I can't find anything called a russet potato, thanks for the help! The procedure for baking russet potatoes in the oven is the same whether you’re making 4 potatoes or just a single potato, so adjust the recipe based on how many people you’re serving. Thick skin, large, reliable, hardy, flesh becomes very soft after cooking and is good for mashing, frying, baking. I did mostly Kennebec this year and had a decent harvest, and was pleased with how well they were shaped considering we have heavier clay soil than potatoes like. Midseason potatoes can be planted as late as the first of July, while late-season potatoes are the best variety to plant for winter storage purposes. Russet potatoes tend to be larger and more oblong in shape than white potatoes. It was bred by the USDA and selected by Presque Isle Station, Maine, in 1941. So here it is in all its glory! RUSSET Perhaps the best-known potato in North America. They can be planted in only 4 in. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Kennebec Seed Potatoes Thin-skinned Kennebec peels well, but is just as yummy, and definitely better for you, when used unpeeled. High in starch. Large russet potatoes work best for baking, so be sure to choose the largest available. Tertiary leaflets occur very seldom, if at all. By using our site, you agree to our. Baked potatoes are a classic side dish because they're delicious and very easy to make. They're also very absorbent, so are great paired with butter and cream -- think mashed potatoes. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/41\/Bake-Russet-Potatoes-Step-1.jpg\/v4-460px-Bake-Russet-Potatoes-Step-1.jpg","bigUrl":"\/images\/thumb\/4\/41\/Bake-Russet-Potatoes-Step-1.jpg\/aid9459416-v4-728px-Bake-Russet-Potatoes-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"