Russet Potato

Solanum tuberosum 'Russet Burbank'

vegetable

The russet is the classic baking and frying potato, a large, oblong tuber with rough brown skin and dry, fluffy white flesh that bakes light and fries crisp. A late-maturing main-crop variety, Russet Burbank needs a long season of roughly 100 to 120 days and produces heavily, storing for months through winter.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Bush Beans — Fix nitrogen and may deter Colorado potato beetle
• Horseradish — Planted at the bed corners, said to deter potato pests
• Sweet Alyssum — Draws hoverflies that eat aphids
• French Marigold — Suppresses root-knot nematodes

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Colorado potato beetle →

  Handpick adults and crush orange egg clusters; rotate nightshades far each year

• Late blight →

  Space for airflow, avoid overhead watering, and plant certified seed; keep away from tomatoes

• Scab →

  Keep soil evenly moist during tuber set and avoid fresh lime or manure

🌾 Harvest & storage

For storage potatoes, dig two to three weeks after the tops yellow and die back, when the skins have set and do not rub off easily, choosing a dry day. Let them cure in a dark, airy spot at 60 to 65F for about two weeks, then store in the dark at 40 to 45F, where russets keep for months.

🥗 Nutrition & benefits

A potato eaten with its skin is a good source of potassium, often more than a banana, plus vitamin C, vitamin B6, and fiber, and despite its reputation it is naturally fat-free and moderate in calories until fried or loaded with toppings.

⚠️ Toxicity & safety

Eat the tubers, not the green parts. Potato leaves, stems, sprouts, and any green-tinged or sprouting tubers contain solanine and should not be eaten. Store tubers in the dark, and cut away any green or sprouts before cooking.