Russet Burbank potato

The Russet Burbank potato variety was created in Idaho in the 1870s, and it is now widely accessible. Currently, 90 percent of the 13 billion pounds of potatoes harvested in the state each year are russets. The tuber is long, oval-shaped, and medium to big in size, with a rough brown exterior and a white to pale yellow inside. Russets are heavy in starch and are commonly used to make baked potatoes and French fries. Because of their low moisture content, they are also one of the greatest varieties of potatoes for mashed potatoes. They absorb a lot of fluids and have a light, delicate feel as a result.

You should peel eight russet potatoes and cut the tops and bottoms straight. In a cast-iron pan, heat the olive oil and fry the potatoes flat side down until golden on both sides. Cook for another 12 minutes per side after adding the butter, rosemary, thyme, garlic, salt, and pepper. Coat the potatoes with chicken stock and bake for 1 hour at 350°F. These potatoes will nearly melt on your tongue, giving them the moniker "melting potatoes" in French.

When to use: Fried (french fries), roasted (wedges), mixed into a creamy potato and leek soup.