Q. Why did Idaho get a reputation for big potatoes?
Posts Tagged ‘Russet Norkotah’
1. Thinking that all russets are the same-
When plant scientist Luther Burbank came up with a few seeds in his garden that were different from the rest I am sure he had no idea that this particular variety would become the most popular variety for baking, year after year with consumers. Especially when planted in an ideal climate with mineral rich volcanic soil which is found in Idaho. The result of this high solids (starch) low moisture baker is a dry and fluffy potato. There are many russets on the market. Idaho requires, by law, that the particular variety be labeled on the bag or box. Often, when someone calls into our office and says “the potato just doesn’t cook up like it used to” I find that they were not aware of all the varieties out there or that russets come from as many as 40 different states. So ask for Idaho® potatoes and look for the “Grown in Idaho” seal on the packaging. If you like a moister potato, try the Russet Norkotah variety.
Q. Why did my baked potatoes turn brown on the inside when they were baked? We baked a large order of baked potatoes for fundraising events using convection ovens. We baked at 425 degrees F for about 1 hour 15 minutes to 1 hour 30 minutes. Most of the time they turn out great but the last batch were 90 count potatoes and turn brown on the inside. We normally only use the 100 count sized potatoes.
Q. I’ve noticed that some chefs call for the same size potato for multiple uses, kind of an all-purpose size. They typically call for an Idaho® Russet. As a culinary student I find this confusing… it seems like it would cost more to buy a big potato when you are just going to cut it up.
Q. I have done twice baked many times and never had them come out like this… where they are gooey when mixed with milk and butter. Any cure?
Q. I’m hoping you can help me out with your potato knowledge. We are a fresh soup producer and buy our potatoes (Burbank and Norkotah varieties) peeled, ¾” diced and rinsed in an anti-browning agent. At times we experience “hard” potato complaints from our customers. Through internal testing we see a small percentage of potatoes that have a waxy texture on the outside but are cooked through on the inside. Is it one variety over the other, could the sodium metabisulphite solution cause this or is it age of the crop?