Potato, Russet variety, flesh and skin, raw

The cultivated Russet potato variety is a floury potato that is characterized by an above-average long shape and a particularly high starch content, particularly for the fast food sector.

Use in the kitchen:

The most commonly used cultivar in North America is the Russet Burbank variety. It is particularly suitable for making baked potatoes, casseroles, mashed potatoes, potato soups, stews and for making chips, croquettes and French fries. Floury potatoes are also used to make potato dough for dumplings and gnocchi. The flesh of this variety is rather white. Like other floury potatoes, they have a coarse, dry consistency, coupled with a strong flavor and a tendency to crack open frequently when cooked.

Their skin is dark brown (russet = rust-red), sometimes with a marbled pattern. Cooking often makes the skin even darker. The shape is usually long oval and the tubers are huge with unusual shapes (especially Russet Burbank).

Potatoes are divided into different cooking types based on their cooking behavior. A different cooking type is selected depending on the intended use. The starch content depends on the variety, weather and maturity and often varies. The values are different depending on the source - so they are given here as approximate values:

• Which types of potatoes are waxy? Waxy potatoes have a rather moist flesh and are usually long or oval in shape. The starch content is rather low at around 10-14% ^1.2 , which means that the skin remains intact during the cooking process and does not burst. Waxy potatoes include Charlotte, Nicola, Linda, Agata (early potatoes). These varieties are ideal for preparing potato salad, gratin, fried potatoes or jacket potatoes .
• Most waxy potatoes , on the other hand, have a starch content of around (13 or) 14-16% ^1.2 and are therefore average. They are suitable for many recipes. Well-known varieties include Laura, Marabel or Toscana. These tubers can be used to make mashed potatoes, fried potatoes, jacket potatoes or baked potatoes.
• Floury potatoes almost fall apart after cooking and have the highest starch content: between 16 and 18%. ¹ Popular varieties include Ackersegen, Adretta, Agria, Gunda and Russet. They can be used to make dishes such as mashed potatoes, dumplings, French fries, potato chips and gnocchi. They are also suitable for soups and stews.

We do not recommend any recipe for Russet potatoes here, as the health concerns are too great. You can use any floury potatoes for these recipes:

Vegan recipe for baked potatoes with herb quark filling:

Ingredients: 2 large boiled potatoes (with skin), 50 g frozen peas , 200 g vegan quark, 70 g soy yoghurt , 1 bunch of fresh chives , 1/2 bunch of fresh parsley , 2 tsp onion powder , 1 tsp garlic powder , 1/2 tsp sea salt .

Preparation: Preheat the oven to 200 °C top and bottom heat. Place the cooked potatoes on a tray and bake in the oven for about 10-15 minutes until they are warm. If you use uncooked potatoes, they need about 40-60 minutes in the oven. Rinse the fresh herbs, dry them and chop them finely. Mix the chopped herbs with the other ingredients for the vegan herb curd. Boil the peas in water for about 2 minutes and then rinse with cold water. Take the potatoes out of the oven, cut them open and spread the herb curd in the middle. Spread the peas on the plate and serve everything while still warm.

Vegan recipe for gnocchi:

Ingredients: 1 kg floury potatoes, 500 g wheat flour , 100 g durum wheat semolina .

Preparation: Cook the potatoes for about 30 minutes and then rinse with cold water. Peel and use a hand blender to make a puree. Add flour and semolina to the mashed potatoes and use your hands to form a homogeneous dough for about 5-10 minutes. Form part of the dough into rolls about 2 cm thick and cut into 1.5 cm pieces. Put only a portion of the cut gnocchi into a large pot of boiling salted water. After about 5-10 minutes (depending on size) the gnocchi will float to the surface and you can remove them with a slotted spoon. You can drizzle the gnocchi with a little oil until you are ready to serve them so that they don't stick together.

Vegan recipes with russet can be found under the note: " Recipes that have the most of this ingredient ".

Purchasing - where to buy?

Russet potatoes cannot be found in supermarkets such as Coop , Migros , Denner , Volg , Spar , Aldi , Lidl , Rewe , Edeka , Hofer etc. These processing potatoes are produced exclusively for industrial customers. If you want to grow these potatoes yourself, you can sometimes buy the seed tubers from seed companies.

In Switzerland, for example, there is the Ivory Russet variety with a caliber of more than 42.5 mm and a minimum starch content of 13.5%. ³ However, this variety is only produced for conventional cultivation; other varieties are in circulation for organic cultivation.

However, you can use any floury potato variety for your own use. These are available in all standard supermarkets, and weekly markets also offer potatoes with a higher starch content. Many shops also offer organically produced potatoes. You can definitely find organic-certified varieties in organic shops and organic supermarkets ( Denn's Biomarkt , Alnatura ). Organically grown, frequently used potatoes in the firm to floury category are: Agria, Victoria (suitable for French fries), Desirée (red skin), Jelly, Laura (intense red skin, yellow flesh). Floury to very floury potatoes used for industrial production include Hermes (chip production), Markies (industrial), Challenger (French fries), Innovator (flake production), Lady Rosetta (chips, red skin). ⁴ As described at the beginning of the article, the starch content of potatoes depends not only on the variety, but also on the soil, the weather, the cultivation methods and ripeness.

Found in the wild:

The Russet potato variety cannot be found in any form in the wild. Wild forms and primitive potatoes come from the subtropical mountains of South America. ⁵

Storage:

The Russet Burbank potato variety has a long shelf life. These potatoes can be stored for up to 5 months at around 7 °C. The temperatures vary slightly depending on the variety, but temperatures that are too low (< 5 °C) increase the sugar content of the potatoes and impair the baking quality. ⁶ If stored for a long time, black spots (IBS internal black spots) can appear in the flesh of the fruit, especially if the harvest is too early. ⁷

Potatoes should always be stored separately from other types of fruit and vegetables. If you buy potatoes in a plastic bag, you should take them out after purchase and put them in a cardboard box or store them in an air-permeable material such as linen or jute. If the potatoes are damp, they must be dried before storage to prevent rot. However, storing them too dry can also cause potatoes to wilt. Good air circulation during storage is therefore recommended.

Storing them in dark rooms or in a covered box is very important because light promotes the germination and greening of the potatoes and this leads to the formation of solanine.

Unwashed, earthy potatoes last the longest. Washing can damage the skin and cause unwanted bruising.

Ingredients - nutritional value - calories:

On average, raw Russet potatoes contain around 79 kcal/100g. The carbohydrate content is around 18%, proteins 2.1 and the fat content is very low at 0.08. These values can vary greatly, including the starch content. Depending on the cooking type and the year of cultivation, these differ greatly from year to year.

Even if the protein content is not very high, the composition of amino acids in potatoes is particularly healthy. They contain many of the essential amino acids and the biological protein value is good. Methionine and isoleucine are often limiting factors. Nitrogen fertilization can affect the protein quality in potatoes; the amino acid content can decrease or increase by up to 35%, depending on the variety. ⁸

Potatoes are not particularly rich in vitamins, but vitamin B ₆ (pyridoxine) is notable at 0.34 mg/100g. Peanuts or fresh thyme have the same amount of this water-soluble vitamin and dried wild garlic has a particularly high amount at 2.8 mg/100g. This B vitamin is involved in many enzymatic reactions and plays a particularly important role in protein metabolism. ⁹

Among the macro minerals, potassium has a good proportion, at 417 mg/100g. The contents of guava and ginger are comparable to those of the Russet variety. If you combine potatoes with sun-dried tomatoes (3,427 mg/100g) and dried herbs ( parsley : 2,683 mg, basil : 2,630 mg), you can easily reach the daily recommendation of 4 g. Potassium is an essential macronutrient and important for regulating the membrane potential of the body's cells. ⁹

As a trace element, manganese , for example, is only present in small amounts in potatoes at 0.16 mg/100g, on a par with celeriac , cauliflower and romaine lettuce . A large meal, combined with baked falafel (8.7 mg/100g) or teff (9.2 mg/100g), for example, can easily cover the daily requirement of 2-5 mg. Manganese is important for the development of cartilage tissue and plays a central role in carbohydrate metabolism. ⁹

The complete ingredients of Russet, the coverage of the daily requirement and comparison values with other ingredients can be found in our nutrient tables. In the article Nutrients explained you will get a detailed insight into the topic. CLICK FOR before the text.

Health aspects - effects:

Certain potato varieties are said to produce only half as much acrylamide as conventional varieties when used to make French fries. Those potatoes that contained less sugar had lower levels of acrylamide. It was therefore concluded that of the 140 varieties examined, only two of these were found to have both effects (Payette Russet and Easton). ¹⁰

Dangers - intolerances - side effects:

The health value of just boiled or steamed potatoes (without fat and salt) is significantly better than eating fried potatoes or potato products. This is because, especially when heated several times, many other harmful substances are created in addition to acrylamide, such as heterocyclic amines, polycyclic aromatic hydrocarbons, aldehydes and acrolein, a very toxic aldehyde. These substances increase the risk of developing cancer. In the case of prostate cancer in particular, it has been found that the more often you eat fried foods, the more aggressive the cancer becomes. ¹¹

In addition, when hydrogenated fats and oils are heated to high temperatures (over 130 °C, but this depends on the fat), trans fats are formed. In the case of unsaturated fats, the molecular structure of cis fatty acids changes into trans fatty acids. Trans fats have a negative effect on cholesterol in the blood. ¹² This increases inflammation in the body and increases the risk of a stroke or heart attack. ¹³ Even compared to saturated fat, trans fats are less effective. In addition, trans fats are also harmful to an unborn child in the mother's womb. ¹³ From 2021, the EU will set an upper limit of 2% for trans fats. There are exceptions for foods that naturally contain trans fats. Denmark, Austria, Hungary, Norway and Switzerland have already implemented such upper limits. ¹⁴ A general ban on trans fats came into force in New York in 2008.

The risk of diabetes increases insofar as regular consumption increases weight and leads to obesity. In combination with potatoes, blood sugar levels rise rapidly because the glycemic index (GI) of boiled potatoes is between 56 and 101, depending on the variety and cooking time. The method of preparation is also crucial here; mashed potatoes have a significantly higher GI than a jacket potato. ¹⁵

In conventional farming, potatoes are generally one of the crops that require the most pesticide applications. Bioland estimates that pesticides are applied 5-7 times per planting season. Since industrial potatoes have to be flawless for sale, this is also to be expected for the Russet variety. Journalist Michael Pollan also describes an increased need for pesticide applications in his YouTube video "You'll never eat McDonald's French Fries again after watching this". Certain pesticides are so toxic that even farmers do not go out into the fields for a few days after spraying. Chlorpropham (CIPC), a herbicide and growth regulator, is a popular agent in conventional potato farming because it prevents the potatoes from germinating (germination inhibitor). Although it is suspected of causing cancer in humans (category H351 = substance with suspected carcinogenic effects) and has caused cancer in animal experiments, it is still permitted in Switzerland, for example. The EU banned it from autumn 2020. It interferes with the hormonal system, changes the thyroid gland and harms the unborn child in the womb. This is confirmed by Hermann Kruse , toxicologist at the University of Kiel . ¹⁶

Excessive exposure to light leads to a build-up of solanine in potatoes. ¹⁷ This can be seen in the green discoloration of the potato. This can occur because the potato was not buried deep enough in the soil and is growing too close to the surface, or because it is stored in too much light. The solanine content can also increase if potatoes are bruised or sprouting. Solanine cannot be reduced by heating ¹⁸ , but it can be reduced by removing the skin and by placing them in water (eg boiled potatoes) or boiling them.

The solanine and other alkaloids contained in potato peel and green potatoes can lead to poisoning if consumed in large quantities. ¹⁹ Symptoms of poisoning occur at around 200 mg of solanine, which requires a very high consumption of around 2.8 kg of unpeeled potatoes (with 7 mg of solanine per 100 g). The naturally higher solanine content has been bred out of the available potato varieties. In 2018, the German Federal Institute for Risk Assessment recommended reducing the content from the previous maximum of 20 mg/100g to a maximum of 10 mg/100g. ¹⁹

Occurrence - Origin:

The origin of potatoes lies in South America, but today's varieties (Brücher calls them "Neotuberosum") are no longer adapted to the tropics. Today, cultivation is common outside of tropical, arctic and subarctic climate zones, i.e. increasingly in cool temperate climate zones. However, there are still a few varieties that grow exclusively in the Andean regions.

The Russet Burbank variety probably dates back to LL May & Co.'s breeding as Netted Gem in 1902. The names Netted Gem and Russet Burbank were used synonymously for many years. The maternal lineage included potato varieties such as Rough Purple Chili, Garnet Chili, Early Rose and Burbank. ²⁰

Cultivation - Harvest:

Potatoes are very adaptable and will grow almost anywhere, provided there is no waterlogging or the soil is too hard. For more general information on growing potatoes, see this article on raw potatoes .

As a cultivated tuber in the field, potatoes are a very susceptible crop to pests and diseases. Susceptibility can vary greatly depending on the variety. One of the most important pests is the potato aphid. But there are many other aphids that can transmit viruses to potato plants. Nematodes (roundworms), the Colorado potato beetle, cutworms and wireworms are also known pests.

Late blight ( Phytophtora infestans ) is one of the most dangerous fungal diseases of potatoes. In warm, humid conditions, a severe infestation can result in a crop failure of 50% or even total failure. Dry spot disease ( Alternaria solani ) and root rot ( Rhizoctonia solani ) are also significant fungal diseases. Bacterial diseases include blackleg and tuber rot ( Erwinia carotovora ), potato scab (Strepomyces scabies) and bacterial ring rot ( Clavibacter michiganensis ssp. sepedonicus ). If healthy planting material is used, tuber rot and potato scab can be easily avoided. Viroses include potato Y virus, S virus, potato leafroll virus; X, A and M viruses are rare. The tobacco rattle virus is transmitted by nematodes and this significantly reduces the edibility of the potato. Diseases caused by a viroid, such as spindle tuber disease and Stolbur disease caused by a Phytophlasma, are no longer as significant due to good planting material production. ²¹

The following measures are common in conventional farming: dressing (fungicides, mostly copper preparations, before planting), chemical weed control methods before emergence to early post-emergence, weed control until flowering, treatments against sucking insects, treatments against biting insects, use of fungicides, removal of haulms before harvest. There are countless chemical treatments for conventional potato cultivation.

In organic potato cultivation, attempts are made to use mechanical methods (harrowing, ploughing, milling, harrowing, hoeing, flaming, etc.), especially for weed control. The following plant protection products are permitted: against late blight: copper preparations, against Colorado potato beetles: bacteria (e.g. Bac. thuringiensis var. tenebrionis), neem oil, spinosad (approved in the EU, not in Switzerland, dangerous to bees), germ inhibitors: mint oil (AT and D), caraway oil (CH), ethylene (CH). In order to avoid other pests and diseases, a targeted choice of previous crop, maintenance of healthy soil, targeted fertilization and healthy planting material are prerequisites. ⁶ In addition, cultivation breaks of 4-5 years must be observed, as the spores of the root rot disease remain in the soil for a very long time. ²²

Varieties:

Since 2018, the Ivory Russet variety has also been listed on the Swiss potato variety list. ² The ripening times of the Russet varieties vary greatly, from medium early to late. The Ivory Russet in particular is a medium early variety with long oval tubers, some of which are misshapen. The starch content is between 15 and 17%. The sensitivity to impact damage is not so bad, and the storage capacity is very good. This variety is susceptible to potato Y virus and Alternaria, is not very susceptible to late blight and is resistant to scab, iron spot and tobacco rattle virus. ^2,23

The well-known Russet Burbank variety has a long growth phase of around 140 days. It is also very sensitive to stress and therefore requires regular watering. Russet Burbank almost never produces flowers and berries. It is a very disease-prone variety, such as: nematodes, late blight, tuber rot and Fusarium, Y virus and leafroll virus, glassiness, double growth, malformation, damage (blue spot). ²⁴ Net necrosis, the black spots on the skin, is also a disease to which this potato variety is sensitive. Therefore, spraying with systemic and partially systemic agents is very often necessary in conventional farming.

In addition to the above-mentioned refined varieties, there are also various Russet varieties: e.g. Russet Sebago, Highlat Russet, Lemhi Russet, Allagash Russet, Coastal Russet, etc. All varieties were developed in the USA.

The White Russet variety is the first genetically modified potato (Innate) that was approved in the USA in November 2014. Simplot used the Russet Burbank variety as the starting variety. It develops brown spots less quickly during storage and even when peeled it stays light for longer. When heated, it is said to produce less harmful acrylamide. Even though large fast-food chains are still resisting putting this genetically modified variety into circulation, there are numerous shops and restaurants in the USA that process and sell this variety fresh or frozen. Since 2015/2016, varieties with resistance to late blight have been developed using genetic engineering. Here, too, the Russet Burbank variety is the starting variety. ²⁵

As additional information, it is good to know that organic potatoes do not always come from 100% organic seed. For example, in Switzerland there are 12 potato varieties that are grown in organic quality. If there is not enough organically certified seed stock, farmers can apply for an exception. In Switzerland, this applies to around 40% of the organically cultivated potato area, which they must plant with conventional seed potatoes. The cultivation is then organic. ⁶

Animal protection - species protection - animal welfare:

Although bees do not fly to potato flowers due to the high alkaloid content, the potato plant can be of interest to bees if there is a high aphid infestation. Flowering weeds can also increase the number of bees flying. According to the Bee Protection Ordinance, no bee-hostile plant protection products may be used when bees are flying. The use of preparations that are harmless to bees is permitted here, or the evening hours can be avoided to protect wild bees and other pollinating insects. ²⁶

From an ecological point of view, potatoes are a positive factor. Potatoes need around 0.06 hectares of land to produce one tonne, compared to 0.24 hectares for one tonne of rice and 0.35 hectares for wheat. Potatoes and wheat also require significantly less water than rice, as potatoes have a very good water retention capacity, and their _carbon footprint is therefore better than that of wheat or rice. ²⁷

General information:

The potato ( Solanum tuberosum ) is a nightshade plant (Solanaceae). It is propagated vegetatively via the starchy tubers. Of the many plants whose underground storage organs mainly contain starch as a reserve material, only four species or genera are important: manioc , sweet potato , yam and potato. Jerusalem artichoke ( Helianthus tuberosus ) is often referred to as a potato or earth artichoke, but it is not closely related to the potato. ²⁸

You can also read on Wikipedia that the popularity of Russet Burbank was significantly increased with the help of certain fast food chains in the 1940s and 1950s. In 1930, this variety only accounted for 4% of the quantity produced in the USA, but in 2010 it was almost 70%. That is over 40% of the total potato cultivation area in the USA. ²⁰

Alternative names:

The Russet variety is sometimes also called Idaho potato.

Literature - Sources: