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5 min read

Did you know?

  • They have a higher starch content compared to most other varieties
  • They are the most popular variety of potato, based on availability & texture
  • They are an excellent source of vitamin C, B6, magnesium, fiber, and also contain some iron.
  • They were developed by Luther Burbank in the 1870s, in Lunenburg, Massachusetts by accident. They are derived from a cultivar called the Early Rose.


Fun Fact: The Russet potato was not always the favourite potato variety. They rose to fame as the potato used to make McDonald’s French fries. Today, Russet potatoes account for 70% of the potato market in North America.


Where to store them?

They will keep well for one or two weeks on the countertop at room temperature. But russets can last up to a month or two in a cool, dry place, as they stay freshest here. Keep them out of the fridge or direct sunlight; a cellar or dry garage is optional, but in a brown bag under the counter also works well.

How to Use them?

Russet Burbank potatoes are best suited for cooked applications such as baking, mashing, roasting, and frying due to their high-starch content. They are most well known for their excellent frying capabilities and are often used for French fries, tater tots, and hash browns. They can also be sliced and roasted for Hasselback recipes, baked and served plain or with condiments, and can also be used in dishes such as au gratin, leek soup, and samosas.




Potatoes with Rosemary

Created by: Monica Bravo

These make a delicious and easy side dish!



1 ½ lbs russet potatoes

2 TBSP olive oil 6-8 garlic cloves chopped

2 TBSP rosemary chopped Salt and pepper


1. Preheat the oven to 400 F.

2. Slice the potatoes on a mandolin or with a sharp chef's knife, in ⅛ inch rounds. Place in a large bowl and evenly coat with olive oil, salt, and pepper.

3. Lay the potatoes flat in an oven-safe dish and top with garlic and rosemary.

4. Bake for 40 minutes, stirring or flipping potatoes at 20 minutes, if necessary. Serve hot!


Fried Potatoes and Onions Recipe

Created by: Ari Laing

When you're craving diner-style breakfast potatoes, make these fried potatoes and onions! Parboil the potatoes, then get 'em all crispy in a cast iron skillet. Season with garlic, paprika, then serve with a couple of fried eggs for the complete diner experience. Brunch goals at home!



1 large Russet potato skin-on, cut into ¼" cubes

3 TBSP extra virgin olive oil or unsalted butter

½ sweet onion minced or finely chopped

2 tsp Kosher salt divided

1 tsp garlic powder

½ tsp sweet paprika use smoked paprika for a smoky flavor

2 tsp chopped chives, parsley, or scallions for serving Lemon wedges optional, for serving


1. Parboil the potatoes. Place cut potatoes in a saucepan, then cover with a couple inches of water. Add 1 tsp Kosher salt, then bring to a rapid boil. Cook for 8-10 minutes or until just knife tender.

2. Strain the potatoes, then wait 5 minutes. Strain the potatoes with a colander, then allow potatoes to steam dry for 5 minutes.

3. Cook the potatoes. Meanwhile, heat a cast iron skillet over medium-high heat until hot. Add 3 Tbsp extra virgin olive oil (or butter), then add potatoes. Season with 1 tsp Kosher salt, then cook for 5 minutes undisturbed.

4. Add onion. Add minced onion, then toss the potatoes and cook undisturbed another 5 minutes. Check the potatoes for doneness. If crispy, go to next step. If not, let them cook another 5 minutes.

5. Finish, then serve. Season with garlic and paprika, then toss once more. Serve immediately with chopped fresh herbs and lemon wedges, if using.


Coconut Chicken Curry with Potatoes

Created by: Oh Snap! Let’s Eat!

This meal is not only easy to make but also scrumptious!



1 lb boneless skinless chicken thighs, cut into 1-inch pieces

1 medium sweet onion or yellow onion, sliced

1 russet potato, cut into 1-inch cubes 5 cloves of garlic, minced (about 2 ½ tsp of minced garlic)

1 can of full fat coconut milk (13.5 oz)

4 TBSP curry powder or curry paste (or a mix of both!)

4 TBSP of butter or coconut oil.

Salt, as desired (really depends on the kind of curry powder/paste you end up using, some of them are already very salty)


1. Do all your prep first, if you haven’t already: Cut your potatoes up in to small cubes, slice up your onions, chop up your garlic, and cut your chicken in to small cubes.

2. Heat 2 tbsp of butter or coconut oil in a large skillet on medium low heat. Once it melts, add curry powder and/or curry paste in there. Swirl it around until well blended.

3. Turn up the heat to medium high. Add in the coconut milk and mix well.

4. Add potatoes to the coconut curry blend, and bring to a boil and then let simmer.

5. While it’s simmering, in a separate skillet add 2 tbsp of butter or coconut oil on medium high heat. Add garlic and onions, and stir fry for 1 minute.

6. Add in the cubed chickens to the cooking pan with garlic and onion, and cook for 5 minutes, stirring to cook evenly.

7. Transfer the chicken, onion, and garlic mixture to the cooking pan with the coconut curry blend.

8. Let it cook for about 10 minutes or when your potatoes and chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!)


Homemade Baked Oven Fries

Created by: Nicki Sizemore

Perfect addition to your summer BBQS!



1 ½ pounds Russet potatoes (2-3 potatoes)

2 TBSP extra virgin olive oil, divided

½ tsp granulated garlic or garlic powder

Salt and freshly ground black pepper

2 TBSP finely chopped parsley

2 TBSP finely chopped chives

¼ cup freshly grated parmesan cheese (optional)


1. Preheat the oven to 450˚F (230˚C). Line a large baking sheet with parchment paper.

2. Slice the potatoes lengthwise into ¼-inch thick planks, then cut them into ¼-inch strips (I don’t peel the potatoes, as I like the flavor and appearance of the skin, but you could peel them if you prefer). Transfer the potatoes to a large bowl and cover them with 1-2 inches of very hot tap water. Let sit 10-15 minutes. Drain the potatoes, rinse them well, then pat them very dry using kitchen towels.

3. Drizzle 1 tablespoon of the olive oil over the parchment-lined baking sheet. Spread the potatoes over top, and drizzle them with the remaining 1 tablespoon of oil. Sprinkle with the granulated garlic, and season well with salt and pepper. Toss well to coat the potatoes, then spread them in a single layer (it’s okay if the potatoes are touching but they shouldn’t be overlapping—you can use 2 baking sheets if needed).

4. Roast the potatoes until they're golden and crisp on the bottom, about 20 minutes. Remove the pan from the oven, and using a large spatula, flip the fries over. Spread them in an even layer, redistributing the fries as needed (moving any lesser-cooked ones to the edges where it’s hotter)—be careful, they’re hot!

5. Put the pan back in the oven and continue roasting until the potatoes are golden on all sides and crisp, about 15 minutes longer. Immediately season the hot fries with more salt, and sprinkle with the parsley, chives and parmesan. Toss to coat. Serve hot.

6. Serve the fries on their own or with aioli, sriracha mayo or ketchup for dipping.



Recipes are curated by Lauren

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