Russet Burbank

Russet Burbank is the classic baking potato most people picture when they think “Idaho baked potato.” Tubers are:

• long to oblong
• rough brown russet skin
• dry, fluffy white flesh when cooked

They’re known for excellent storage, high solids content, and that perfect crispy skin / fluffy interior combination.

📏 Typical Size

• Length: 6–9 inches
• Weight: 8–16 ounces per tuber (often larger in ideal soils)
• Plant maturity: Late-season variety (generally 95–115+ days)

🌎 Where Russet Burbank Grows Best

Russet Burbank prefers:

• cool nights & moderate daytime temperatures
• well-drained, loose, sandy loam or loam soils
• Slightly acidic soil with a pH of about 5.0–6.5

They perform especially well in:

• Northern U.S. states
• Higher elevations
• Regions similar to Idaho, Montana, Maine, and the Upper Midwest

They are not ideal for heavy clay soils unless beds are raised and amended to improve drainage.

🌱 When to Plant

Planting timing depends on climate:

• Northern or cold climates: 2–3 weeks before last expected frost, once soil reaches 45–50°F
• Mild climates: early spring or late winter
• Very hot southern climates: Plant late winter for spring harvest, avoid summer heat

Plant seed pieces 4–6 inches deep, spaced 10–12 inches apart, with rows 30–36 inches apart.

Menu Idea – Classic Twice-Baked Russets

These potatoes shine in recipes where fluffy interiors matter most.

Menu idea: Garlic-Parmesan Twice-Baked Russet Burbanks

• Bake whole potatoes until tender
• Scoop out centers and mash with:
• butter
• roasted garlic
• sour cream or Greek yogurt
• salt and pepper
• shredded parmesan or cheddar
• Spoon filling back into shells
• Top with chives or bacon crumbles
• Bake again until golden on top

They’re also outstanding for:

• Baked potatoes with a toppings bar
• Steakhouse fries
• Hash browns
• Gnocchi
• Potato skins appetizers