The Russet Burbank potato is a large brown-skinned, white-fleshed cultivar of potato. It is commonly used in French fries in fast food restaurants. When used for making potato chips, it results in a dark-colored chip due to caramelization, its sugar content being higher than that of the Maris Piper potato, more commonly used by chip makers. It is also of high antioxidant activity, which is rare for starches.[1]
Luther Burbank developed the Burbank potato in Lunenburg, Massachusetts, U.S., in the early 1870s. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California. Later, a natural descendant of the Burbank potato, but with russetted skin, was selected and named the Russet Burbank potato.
The name Burbank Russet potato is often used and is not considered an error, although technically it incorrectly implies the potato was russet before Burbank worked on it.
The Russet Burbank is the most common potato variety grown in Idaho, the leading potato growing region of the United States.
Russet Burbank is also the most commonly grown variety in both Prince Edward Island, and New Brunswick Canada. These two regions comprise the majority of Eastern Canada's potato production.
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