Russet potatoes – otherwise known as Idaho potatoes in North America – are in many ways the consummate potato. A large all-rounder with mealy white flesh and dark brown skin, they’re great for baking, mashing, roasting, french-frying – the lot. They’re also perfect for potato chips (or crisps to the Brits).

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Russet Potatoes: The Perfect All-Rounders, Baked, Mashed or Fried
This one has a much simpler answer: yes. At least, almost always.
You see, soaking your chopped potatoes in a large bowl of cold water will rinse off any excess starch, which will help your russets crisp better in the pan or oven. You can soak them for anywhere between 30 minutes and all night. Just be sure to dry them off before cooking.
How to cook Russet potatoes
So what are the best recipes using russet potatoes? We’ll start by pointing you in the direction of Taste of Home, which has a rundown on 21 brilliant russet potato recipes here, including everything from garlic-chive baked fries to mouth-watering pepperoni pizza baked potatoes.
If you were to push us on a favourite russet recipe, however, we’d probably go for these deliciously silky garlic mashed potatoes.
For a couple more delicious potato recipes perfect for russet potatoes, try these incredible twice-baked potatoes, creamy on the inside and crispy on the outside, or this recipe for the ultimate potatoes au gratin, comfort food par excellence.
American National Potato Chip Day
14 March is National Potato Chip Day in the US. What better way to celebrate the humble russet, a bedrock of American cuisine, by picking up a packet or ten of the West’s favourite snack food?