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Potatoes, Russet

Department of Defense fact sheet containing nutritional information for russet potatoes.

Product Description

Good-quality Russet potatoes should be firm, have a net-like texture to the skin, and russet-brown coloring. Russets should have very few shallow eyes. Potatoes should be heavy for their size without sprouts or a greenish cast.

Peak Growing Season

Russet potatoes are available throughout the year.

Uses

Russet potatoes can be used for baking, mashing, roasting, and boiling. Russet potatoes can also be used in salads.

Preparation

Wash thoroughly before cutting and cooking.

Storage

Russet potatoes should be stored between 40–50 degrees Fahrenheit with a relative humidity of 85–90 percent. Store the potatoes in a cool, dry, well ventilated, dark place to protect them from light exposure and to inhibit sprouts from growing.

Best If Used By

Potatoes can be stored unwashed in a cool dark place for up to five weeks.

Nutrition Facts

1/2 cup of chopped cooked russet potato provides:

Calories 59 kcal
Protein 1.60 g
Carbohydrate 13.55 g
Fat 0.06 g
Saturated Fat 0.020 g
Cholesterol 0 mg
Iron 0.64 mg
Vitamin C 4.3 mg
Vitamin A 0 RAE
Calcium 10 mg
Sodium 4 mg
Dietary Fiber 1.0 g

Sources of Information

Produce Marketing Association [http://www.pma.com] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com/] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
Last Reviewed: Tuesday, March 1, 2016

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