We grow mainly the Norkotah and the Gahrus varieties, which are oblong in shape with shallow eyes, a slight netted skin. Russet Potatoes are excellent for baking, roasting and microwaving. Russets tend to break up during and after cooking, so they are not recommended for boiling, salads or dishes such as scalloped potatoes.
Russet Potatoes are available August through May.
Care and Storage
Mature potatoes should be stored in a cool, dry, dark, well-ventilated place. Storing them in the refrigerator will cause the starch within potatoes to convert to sugar and the potato will darken when cooked. Too warm a temperature will cause potatoes to shrivel and sprout. Too much light will cause potatoes to turn green and develop a bitter taste.
*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For more info visit the Canada Food Inspection Agency.
Serving Size Per 150 g
- Energy–109 cal
- Protein–3.7 g
- Fat–0.2 g
- Carbohydrates–23 g
- Dietary Fibre–2.7 g
- Sodium–5 mg
- Potassium–729 mg
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.