Potatoes, RussetDepartment of Defense fact sheet containing nutritional information for russet potatoes.
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.
Russet potatoes can be used for baking, mashing, roasting, and boiling. Russet potatoes can also be used in salads.
Wash thoroughly before cutting and cooking.
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.
1/2 cup of chopped cooked russet potato provides:
|Saturated Fat||0.020 g|
|Vitamin C||4.3 mg|
|Vitamin A||0 RAE|
|Dietary Fiber||1.0 g|
Sources of Information
Produce Marketing Association [http://www.pma.com]
Produce Oasis [http://www.produceoasis.com/]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]