russet potato
See also: potato
A large, oblong potato with rough brown skin and dry, starchy flesh; the classic baking potato, also good for frying and mashing.
Buying guidance
The starchiest common potato: it mashes light and fluffy and thickens a stew well, but it disintegrates rather than holding its shape, so it is the wrong choice when you want distinct pieces at the end.
Substitutions
- Yukon Gold or another yellow-fleshed potato -- holds its shape better while still mashing well.
Tips & common mistakes
For crisp roasted or fried results, russets benefit from a rinse or brief soak in cold water first to wash away surface starch that would otherwise make pieces stick together and steam instead of brown -- skipping this step is a common reason homemade fries or roast potatoes turn out soft rather than crisp.
Storage
Keep raw russets out of the refrigerator -- cold temperatures convert some of their starch into sugar, which makes cooked potatoes taste unexpectedly sweet and turn darker than normal when fried or roasted. A dark, cool cupboard works better, and it's worth keeping them away from onions, since the two speed up each other's spoilage when stored side by side.