Russet Burbank is the classic American baking and frying potato, selected by horticulturist Luther Burbank in the late 19th century from a sport of the earlier Burbank potato. It became the dominant commercial potato of the 20th century and is the standard for French fries and baked potatoes, famously used by major fast-food chains. Tubers are long and cylindrical with rough, netted brown skin and white flesh that is high in starch and low in moisture. This makes it fluffy and dry when baked and crisp when fried. A late-season, high-yielding variety, it needs a long growing season and consistent moisture to avoid knobby or misshapen tubers. It stores extremely well through winter.
Flavor Profile
Dry, fluffy, mildly earthy white flesh; classic baking-potato texture that fries crisp and bakes light.
Visual Characteristics
Long cylindrical tubers with rough russeted brown netted skin and dry white flesh.
Growing Tips
Give it a long season and even watering; irregular moisture causes knobbiness and hollow heart. Hill generously.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.