Organic. Russet skin, shallow eyes and white flesh are characteristics of this long-oval russet. Tastes great baked, fried or boiled. This long storing and scab resistant potato needs a consistent moisture supply. Most widely grown potato in the United States, originating from Luther Burbank's early plant breeding. This is the potato that made Idaho famous! Season: mid Skin color: russet Flesh color: white Flesh type: dry, flaky, fluffy when cooked
Potato, Russet Burbank Seed Potatoes, 1 pound
Seed Potatoes: Planting & Harvest Basics
Planting season Seed potatoes are typically planted late winter through early spring, once the soil is workable and daytime temperatures are consistently above freezing. In the Portland area, that’s often February–March, though planting can continue into early April. Sowing a few on March 17th, St Patrick's Day, is an Irish tradition for good luck, prosperity, and the start of the growing season.
Before planting Each pound contains multiple seed potatoes. If tubers are large, they can be cut into pieces, making sure each piece has at least one strong “eye.” Allow cut pieces to dry for a day or two before planting to reduce rot.
How to plant
Plant pieces 3–4 inches deep, eye-side up
Space about 12 inches apart
Rows or containers should allow room for hilling
As plants grow, mound soil or compost up around the stems (“hilling”) to protect developing tubers from light
Water & care Keep soil evenly moist but not soggy. Potatoes appreciate consistent watering, especially once flowering begins.
Harvest timing
New potatoes: harvest lightly once plants flower
Storage potatoes: wait until plants yellow and die back, then harvest
Cure harvested potatoes in a cool, dark place before long-term storage
👉 For a deeper dive on varieties, containers vs. ground planting, hilling methods, and common mistakes, see the full potato-growing guide on the blog.
Alton Brown's Baked Potato Fries
Baked potatoes are turned into the crispy fries with a soft interior. Alton Brown's recipe. Ingredients 4 Russet potatoes 2 quarts peanut oil or other frying oil kosher salt to taste
Instructions
Preheat your oven to 350 degrees
Clean the skin of your potatoes.
Place them into the oven directly on the rack
Bake for 45 minutes to an hour or until the potato can be pierced with a fork.
Allow potatoes to cool.
Place in the fridge for at least 12 hours.
Heat your oil in a cast-iron Dutch oven or other heavy-bottom pan to 375 degrees. Use a fry/candy thermometer or an infrared thermometer to monitor the temperature.
While the oil is heating, cut the fries to about ½ inch thickness, leaving the skins on. Important to try to keep the fries as uniform a size as possible for even cooking.
When oil is ready, fry 8-10 fries at a time until golden brown and crispy, about 2-3 minutes.
Adjust your heat higher and lower to keep the oil temperature as close to 375 as you can.
Remove the fries to a sheet pan lined with a paper towel and a cooling rack on top. on the pan.
Sprinkle with salt to taste right away.