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Umatilla Russet (/ ˌ juː m ə ˈ t ɪ l ə /, YOO-mə-TIL-ə) is a moderately late maturing variety of potato especially suitable for frozen french fries processing. [1] It was jointly released by the Agricultural Experiment Station of Oregon , Idaho , and Washington and the U.S. Department of Agriculture in 1998. [ 2 ] '
The Russet Burbank variety stores very well for long periods. It can be stored at 7 °C (44.6 °F) for up to five months without the need to apply gasses that inhibit sprouting. One issue that can occur while in storage is an internal black spot, also known as IBS. Also, if the potatoes are harvested too early, there could be a skinning issue. [9]
As of 2009, "McDonald's top tuber is the Russet Burbank". [5] The russet Burbank is more expensive than other potatoes, as it consumes more water and takes longer to mature, while it also requires large amounts of pesticides. [5] [6] Varieties with high levels of starch, like russet potatoes, are well-suited to baking and mashing. [1]
4 pounds russet potatoes (5 large potatoes) 1 1/3 cups heavy whipping cream 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving
The Ranger Russet is a late-maturing potato that is used for baking and processing into fries. [1] It was originally bred by Joseph J. Pavek of the USDA in Aberdeen, Idaho, [2] and released jointly by the USDA and the agricultural stations of Idaho, Washington, Oregon and Colorado in 1991. Ranger Russet is not under plant variety protection. [2]
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Today, the Russet Burbank potato is the most widely cultivated potato in the United States. The potato is popular because it doesn't expire as easily as other types of potatoes. [7] A large percentage of McDonald's french fries are made from this cultivar. Photograph by Gabriel Moulin
too simplistic to say "unsuitable for boiling"; it is unsuitable for steven boiling in the conventional way, but golden wonders make an excellent dry floury boiled potato if the boiling process is halted and the potato drained whilst it still retains a bone in it, before returning the pot to the hob at a low temp to allow the potato to continue cooking.