- Best-selling late variety
- Also known as the Idaho potato
- Brown skinned and white fleshed
- Ideal for baking, frying and boiling
- Produces large yields & stores well
- Certified seed potatoes
The most widely grown potato in the United States, it's often called the Idaho baking potato. Burbank Russet Potato produces large, dependable yields of uniform, oblong, large, brown-skinned spuds. Its white, dry, flaky flesh bakes up perfectly, making it an ideal potato for baking as well as for frying and mashing This late-season potato takes some time to mature—often 120 days. But many home gardeners find it worth the wait. Not only does this potato cook up beautifully, it stores well. So you can enjoy homegrown spuds all winter long.