Are Russet Potatoes Good for Baking? The Ultimate Guide!

When it comes to baked potatoes, not all potatoes are created equal. Russet potatoes tend to be the most popular choice for baking due to their high starch content, which results in a fluffy and tender interior. If you are wondering whether Russet potatoes are good for baking or not, then you have come to the right place because in this ultimate guide, we will explore the Russet potatoes in detail and answer all your questions about using Russet potatoes for baking.

What are Russet potatoes?

Russet potatoes, also known as Idaho potatoes, are large-sized potatoes with a brownish skin and white flesh. These potatoes are usually oblong or slightly flattened in shape, and they have a high starch content, making them ideal for mashing, frying, and baking. The Russet potatoes are grown in many countries, including the United States, Canada, and Ireland, and they are used in many dishes worldwide due to their rich and fluffy texture.

Why are Russet potatoes good for baking?

The Russet potatoes are one of the most commonly used potatoes for baking because they have a high starch content and low moisture, which gives the potatoes a fluffy and light texture when baked. When cooked, the Russet potatoes’ interior becomes soft and tender, which makes them perfect for making baked potatoes, mashed potatoes, and other baked dishes such as shepherd’s pie or potato gratin.


The high starch content in the Russet potatoes leads to a dry texture, creating a fluffy and tender interior, making it perfect for baking. Russet potatoes have a higher level of amylose, which is a type of starch that gives the potatoes their soft and fluffy texture when cooked.


The Russet potatoes are large and have a uniform shape, making them easy to cut and prepare. They also have a large interior space, which makes them perfect for stuffing or for making large, baked potato dishes.


Russet potatoes have a subtle and mild flavor that pairs well with other ingredients. Their mild flavor makes them a great canvas for adding extra flavors, such as herbs, garlic, or cheese, without overpowering the potato’s flavor.

How to choose the best Russet potatoes for baking?


When choosing Russet potatoes, look for large potatoes that are around 8-10 ounces in weight. The larger the potato, the more fluffy and tender the interior will be when baked. However, make sure that the potatoes are still firm to the touch and free of any soft spots, bruises, or blemishes.


Choose Russet potatoes that have a uniform light brown color and avoid any that are green or have a greenish tinge to the skin. A greenish hue indicates that the potatoes have been exposed to light, leading to the development of solanine, which is a toxic substance that can cause digestive distress and nausea if consumed in large amounts.


Choose Russet potatoes that are fresh and have not been stored for a long time. Fresh potatoes are firmer and have a better texture than older potatoes. Check the date sticker on the packaging if you are buying potatoes from the supermarket.

How to prepare Russet potatoes for baking?

Cleaning and peeling

Clean the potato under cold running water to remove any dirt or debris. You can either peel the potato or leave the skin on depending on your preference. If you leave the skin on, make sure to scrub the potato well to remove any dirt or debris.

Cutting and seasoning

Cut the potatoes into halves or quarters, depending on the size, and sprinkle them with olive oil or melted butter. Add salt and pepper to the potatoes and any other seasonings that you prefer, such as garlic powder, onion powder, or dried herbs.


Preheat the oven to 375°F. Arrange the potatoes on a baking tray, making sure that they are not touching each other. Bake the potatoes for 50-60 minutes, or until they are tender when pierced with a fork. To make the skin crispy, switch the oven to broil for 5-7 minutes before removing the potatoes from the oven.

What are some common dishes made with Russet potatoes?

Russet potatoes are incredibly versatile and can be used in many dishes. Here are some of the most popular dishes made with Russet potatoes.

  • Baked potatoes
  • Mashed potatoes
  • French fries
  • Potato gratin
  • Potato soup
  • Shepherd’s pie

Are there any alternatives to Russet potatoes for baking?

While Russet potatoes are the best choice for baking, there are other potatoes that you can use as an alternative if Russet potatoes are not available.

Yukon Gold potatoes

Yukon Gold potatoes have a buttery and creamy texture that makes them ideal for mashing and baking. They have a medium starch content, making them a good alternative to Russet potatoes.

Red potatoes

Red potatoes have a lower starch content than Russet potatoes, making them a good choice for dishes that require a firmer and more compact texture, such as potato salad or roasted potatoes.


Russet potatoes are the best potato variety for baking due to their high starch content, which results in a fluffy and tender interior. Choose large and fresh Russet potatoes, and cut and season them as per your preference. After that, bake the potatoes in the oven, and you will have delicious baked potatoes ready in no time. Russet potatoes are incredibly versatile and can be used in many dishes, making them a kitchen staple.


  • Q. Are russet potatoes good for mashing?
  • A. Yes, Russet potatoes are perfect for mashing due to their high starch content and soft texture.
  • Q. Can you eat the skin of Russet potatoes?
  • A. Yes, you can eat the skin of Russet potatoes if you scrub them well and remove any dirt or debris.
  • Q. How do you store Russet potatoes?
  • A. Store Russet potatoes in a cool, dry, and dark place, such as a pantry or basement. Avoid storing them in a plastic bag, as it can cause them to rot faster.
  • Q. How many calories are in a baked Russet potato?
  • A. A medium-sized baked Russet potato contains around 168 calories, without any added toppings or toppings.


1. “Russet potatoes nutrition facts and health benefits.” Nutrition And You.Com, 25 Apr. 2016, Accessed 5 Aug. 2021.

2. “Potatoes and other starchy vegetables”. Harvard T.H. Chan School of Public Health, Accessed 5 Aug. 2021.

3. “Potato varieties for frying and baking.” The Produce Nerd, 23 Jan. 2019, Accessed 5 Aug. 2021.

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