- Idaho potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries.
- Russets won't hold their shape after cooking (avoid using them for potato salads or gratins), but they mash up very nicely with a little butter and heavy cream.
- The Russet's firm, brown peel makes for crisp stuffed 'tater skins too
| Seller | Quality Food |
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