From humble beginnings to culinary stardom, this versatile spud has a tale worth sharing.

Story By Bailey Gilliam

Russet potatoes are a kitchen staple, renowned for their versatility and smooth flavor. While they’re often associated with indulgent classics like crispy fries or loaded baked potatoes, these tubers have so much more to offer. Practical and reliable, russets stand out for their long shelf life, making them a pantry essential and a go-to ingredient for countless meals. As the most widely grown potato in North America, they’ve become a cornerstone of both home kitchens and commercial kitchens alike. In this article, we’ll peel back the layers of this super spud — uncovering its rich history, nutritional perks, growing tips and creative ways to make it the star of your next meal.

Rise of the russet 

The russet originated in the 1870s, developed by horticulturist Luther Burbank in Massachusetts to ward off potato-crop diseases. Praised for its impressive size, rich flavor and superior cooking qualities, it quickly gained favor among farmers and cooks alike. Its popularity surged with the introduction of irrigation in Idaho, where growers discovered it thrived, yielding large, uniform potatoes that were ideal for baking. The russet’s fame skyrocketed with the invention of frozen french fries in the 1940s and the rise of fast-food restaurants in the 1950s. Chains like McDonald’s valued the variety for its size, which produced long, golden fries that became an iconic part of their menus. 

Potato power 

Russet potatoes often get an undeserved bad rap due to their association with fries and chips, but don’t be fooled — these tubers are nutritious when prepared thoughtfully. A baked russet, for instance, is a low-fat, nutrient-rich food on its own. It’s the butter, cooking oil, cheese, sour cream and bacon bits that pile on the calories. The real nutritional gold lies in the skin, which is loaded with vitamins, minerals and antioxidants. Keeping the skin on not only enhances flavor and texture but also maximizes the health benefits. Naturally gluten-free and incredibly versatile, russets are an excellent choice for various dietary needs. Plus, they’re wonderfully filling, making them a satisfying base for wholesome meals.

Grow your own 

Growing potatoes may sound tricky, but it’s simpler than you think. Start by “chitting” seed potatoes — place them on a windowsill for about a month until they sprout green shoots. Before planting, cut larger potatoes into egg-sized pieces with at least two “eyes.” In the Lowcountry, plant in spring up to two weeks after the last frost (around March 9) or in fall at least 90 days before the first frost (around Dec. 1). Choose a sunny spot with loose, compost-rich soil. Plant pieces sprout-side up in 6-inch holes, water 1-2 inches weekly, and hill soil around plants when they grow 6 inches tall. Harvest when the foliage dies back for fresh, homegrown potatoes. 

Selection and storage tips 

Russet potatoes are available year-round, but not all spuds are created equal. When selecting fresh russets, look for firm, unblemished potatoes with no soft spots, cuts or black marks. The skin should be smooth and taut — not wrinkled — and free of eyes or sprouts. For top quality, keep an eye out for the “Grown in Idaho” seal, a hallmark of premium russet potatoes. Proper storage is key to extending the life of your potatoes. Avoid plastic bags, which trap moisture, and opt for open paper sacks or baskets to allow air circulation. Keep potatoes in a dark, dry, and cool spot (ideally 45-55 degrees). Avoid storing them near garlic or onions, as both release gases that speed up spoilage.

Tater tactics 

Potatoes are a global favorite for a reason — they’re versatile, delicious and a cinch to prepare. Russet potatoes, in particular, shine as a side dish, thanks to their ability to be cooked in countless ways. Whether baked, mashed or fried, russets never fail to deliver comfort and flavor. Here are a few simple methods to make them shine:

Roast:Cut potatoes into bite-sized pieces, toss with olive oil and your favorite seasonings,  and spread on a baking sheet. Roast at 425 degrees for 25 minutes, turning halfway through, until golden and crispy.

Mash: Peel and quarter potatoes, then boil for 15 minutes or until fork-tender. Drain and mash with butter, milk, salt and pepper until smooth and creamy.

Boil: Peel and chop potatoes into 1-inch pieces. Boil for 10-12 minutes, adding a splash of vinegar to help them hold their shape. Perfect for salads or quick sides.

Bake: Pierce whole potatoes with a fork, rub with olive oil, sprinkle with salt, and place on a parchment-lined baking sheet. Bake at 425 degrees for 45-60 minutes until tender and fluffy.

Air fry: Toss diced potatoes with oil, lemon juice and spices. Air fry at 400 degrees for 15-20 minutes, shaking halfway through, for a crispy, healthier take on roasted potatoes.

Fry: Peel and cut potatoes into fry shapes, rinse under cold water, and simmer in vinegar water for 10 minutes. Drain and shallow fry at 400 degrees. Rest for an hour, then re-fry for the ultimate crispy fries.

Microwave: Scrub the potato, and prick it with a fork. Microwave on a microwave-safe plate for 5 minutes, flip, and microwave an additional 5 minutes for a quick and easy baked potato.

 Doug Gilliam 

Oven-roasted russet potatoes

Hilton Head Island resident Doug Gilliam loves pushing culinary boundaries in his kitchen. Bored with the usual mashed potatoes, french fries and baked potatoes, he set out to create a healthier, flavorful alternative with a spicy twist. The result? An easy, three-step roasted potato dish with just the right amount of heat — a family favorite from the very first bite.

Ingredients

4 russet potatoes

1-2 fresh hot peppers

1 small onion

Olive oil

Salt and pepper

Directions

[1] Heat the oven to 350 degrees, and line a baking sheet with parchment paper. Peel and slice potatoes into thin circles, and julienne peppers and onions. [2] In a large bowl, toss potatoes, peppers and onion with olive oil, and salt and pepper to taste. Arrange in a single layer on the prepared baking sheet. [3] Bake for 30-40 minutes or until crispy and brown on the edges.

 Sallie Ann Robinson 

Shrimp and ‘tada salad

Cookbook author Sallie Ann Robinson, a proud sixth-generation native of Daufuskie Island, has devoted her life to preserving and sharing the rich heritage of Gullah culture through its recipes, dialect and folklore. Her culinary creations are a heartfelt tribute to her Sea Island heritage, safeguarding traditions that have nourished generations. This Shrimp and ‘Tada Salad recipe blends fresh, local ingredients like shrimp and potatoes with bold seasonings to create a dish as soulful as it is flavorful. Explore more of her recipes at sallieannrobinson.com.

Ingredients

5 medium white potatoes, peeled, medium-diced

1 teaspoon salt

1 1/2 pounds fresh or frozen small or medium shrimp, peeled and deveined

6 hardboiled eggs, small diced 

1/2 stalk celery, small diced 

1/4 green bell pepper, small diced 

1/4 red bell pepper, small diced 

2 teaspoons black pepper

2 tablespoons Mt. Olive Sweet Salad Cubes (a condiment like relish, but a larger cut)

2 teaspoons garlic powder

3 teaspoons paprika

2 heaping tablespoons Hellmann’s mayonnaise

Hot sauce, to taste

Directions

[1] Add potatoes to medium pot with enough water to cover potatoes by about 1/2 inch. Bring to a boil on medium-high heat until potatoes start to become tender (check using a fork). [2] Add shrimp and cook for about 3-4 minutes until potatoes are fully cooked. Remove from heat and drain well. Place in refrigerator to help cool potatoes for about 20-30 minutes. [3] Remove from refrigerator and place potatoes and shrimp in a bowl and toss. Add eggs, celery, green and red bell pepper, black pepper, sweet salad cubes, garlic powder and paprika. Toss together, then add mayonnaise and combine mixture well. If you like more mayonnaise, add your desired amount. [4] Cover and place in refrigerator, and chill until ready to serve. When you are ready to eat, if you like spice, add 1 to 2 dashes hot sauce.