Potatoes, Russet - Conventional - BC

BC-Grown Russet Potatoes — 4 Pack

Sometimes you just need a really good potato. These BC-grown Russets have the classic combination of earthy skin and a fluffy, starchy interior that makes them one of the most versatile potatoes in the kitchen.

They're particularly good when you want that light, fluffy texture for baked potatoes, mashed potatoes, crispy fries or roasted wedges.

Each order contains 4 Russet potatoes.

Why You’ll Love Them

• Grown in BC

• Fluffy, starchy interior

• Excellent baking potato

• Great for mashing, roasting and frying

• An inexpensive, filling staple to keep on hand

• 4 potatoes per order

Great For

Baked potatoes, mashed potatoes, oven fries, wedges, twice-baked potatoes, hash browns, soups and crispy roasted potatoes.

For an easy dinner, bake a few Russets and set out whatever toppings you already have—cheese, sour cream, green onions, leftover chili, roasted vegetables or even last night's taco filling.

Storage

Store potatoes in a cool, dark, dry and well-ventilated place, away from direct sunlight.

Keep them away from onions, which can encourage both vegetables to spoil more quickly, and don't wash your potatoes until you're ready to use them.

Build Your Basket

Add butter, sour cream or cheese for classic baked potatoes, or grab garlic and fresh herbs for crispy roasted wedges.

Russets are also a great base for turning leftovers into dinner—top a baked potato with leftover meat, beans, vegetables or chili and call it a meal.

Good to Know

Here's an interesting reason to cook a few extra potatoes for tomorrow.

When potatoes are cooked and then cooled in the refrigerator, some of their starch changes into resistant starch. Resistant starch isn't digested in the small intestine in quite the same way as regular starch. Instead, some reaches the large intestine, where it can be fermented by gut bacteria.

Some of that resistant starch remains even after the potatoes are reheated.

So cooking potatoes ahead isn't just convenient—it actually changes some of the starch in your potato.

How to Stretch This

Bake extras while the oven is already on.

Refrigerate the cooked potatoes promptly, then use them over the next few days for twice-baked potatoes, breakfast hash, potato skins or crispy pan-fried potatoes.

Leftover mashed potatoes can become potato cakes, and cooked potato peels can even be tossed with a little oil and salt and baked until crispy.

4 Potatoes • Conventionally Grown • BC Grown