Russet Burbank potato
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Organic Russet-Burbank potatoes.
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Idaho russet potatoes.
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The Russet Burbank potato is a large brown-skinned, white-fleshed cultivar of potato. Luther Burbank developed the Burbank potato in Lunenburg, Massachusetts, U.S., in the early 1870s. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California. Later, a natural descendant of the Burbank potato, but with russetted skin, was selected and named the Russet Burbank potato. The Russet Burbank is the most common potato variety grown in Idaho, the leading potato growing region of the United States, and is also the most commonly grown variety in both Prince Edward Island, and New Brunswick, Canada, two regions which comprise the majority of Eastern Canada's potato production.
The Russet potato is commonly used by fast food restaurants for French fries[1]. When used for making potato chips, it results in a dark-colored chip due to caramelization, its sugar content being higher than that of the Maris Piper potato which is more commonly used by chip makers.[citation needed]However, Herr's Russet Kettle Chips are made from russet potatoes [2] It also contains high levels of antioxidants, which is rare for starches.[3]
[edit] References
- ^ [http://www.rense.com/general7/whyy.htm "Why McDonald's Fries Taste So Good"]. http://www.rense.com/general7/whyy.htm.
- ^ "Herr's Kettle Cooked Potato Chips". http://www.herrs.com/Products/Chips/KettleCooked-Russet.html.
- ^ "Foods highest in antioxidants". Archived from the original on May 24, 2009. http://web.archive.org/web/20090524154847/http://hdlighthouse.org/treatment-care/care/hdltriad/diet/updates/1116antioxidant.php.
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