Russet Burbank potatoes are medium to large in size and are long, cylindrical, and oblong in shape with a slightly flattened appearance. The skin contains faint spots of light and dark brown and is covered in russeting, which is a fine, sandpaper-like, rough, outer texture. There are also a few, shallow eyes scattered across the surface. The flesh is pale white, firm, dense, and floury. When cooked, Russet Burbank potatoes become fluffy and light with a smooth, buttery flavor and mild, earthy undertones.
Russet Burbank potatoes are an excellent source of vitamin C, B6, magnesium, fiber, and also contain some iron.
Russet Burbank potatoes are best suited for cooked applications such as baking, mashing, roasting, and frying. They are most well known for their excellent frying capabilities and are often used for French fries, tater tots, and hash browns. They can also be sliced and roasted for Hasselback recipes, baked and served plain or with condiments, and can also be used in dishes such as au gratin, leek soup, and samosas. Russet potatoes pair well with parsnips, garlic, chives, bacon, parmesan, leeks, rosemary, salt & vinegar, onions, olive oil, and cheddar. Russet Burbank potatoes store for up to a month in a cool, dry, and dark place.