Russet potatoes are widely used the world over because they are basically a blank canvas for other flavours - mainly butter and more butter.
The russet contains less moisture and more starch which makes them super fluffy when baked, and crispy when fried. Two textures that are most adored next to our favourite source of protein. However, they fall apart in stews. So for stews, we want to choose a yellow potato which contains more moisture and doesn’t break down as quickly.
Kennebec potatoes don’t have the same prestige as the Idaho. Their name doesn’t come from a region. They have been bred by the USDA. Their claim to fame has been their use as a French fry potato because of their medium starch level and low water content. However, they can be used for other functions such as mashed or stuffed potatoes.
You can thank Canada for developing the delicious Yukon Gold potato. Their high water content makes these potatoes taste creamier and can be used almost interchangeably with russets. Yukon’s biggest benefit is that they do not require peeling! Their thin skin vs the russet’s thick skin makes them a no-brainer when you are in a rush to get dinner on the table.
Fun fact - russet potatoes are the exact same as Idaho potatoes. Idaho potatoes are like Champagne or Port, meaning they carry the cache of regional identification. Only potatoes grown in Idaho can be called Idaho potatoes even though they are russet potatoes. They pride themselves on having the ideal growing conditions for their potatoes which makes Idaho potatoes taste even better.
Comments