What we know as the potato is the edible tuber of a plant that is part of the nightshade family. All potatoes can be traced genetically to a single origin – a region of the Andes that is part of both Peru and the very north of Bolivia. Potatoes are the world’s fourth largest crop after rice, wheat and maize. There are over 4,000 varieties of potato and they are categorized into main groups: russets, whites, yellows (Yukons) and purples.
Russet Potatoes is an excellent source of potassium and vitamin C. It has dark brown skin color with white flesh. Its texture is fluffy, creamy, and soft that make them the best type of potatoes for baking, mashing, and making French fries.
- Wash potatoes under lukewarm running water
- Uncooked peeled potatoes discolor quickly and to prevent the color changes, place cut or sliced peeled potatoes in a bowl of cool water until ready to cook
- Minimize time from cutting potatoes to cooking in less than 2 hours to retain nutrients
- Use cold water when boiling potatoes to cook evenly
- Avoid overbeating potatoes or else you’ll get a stickier consistency
Farms that grow Russet Potatoes
- Twin Bridge Farms