The Alpine Russet is a high-yielding potato variety with a rough, russet skin and creamy white flesh. It is known for its resistance to common diseases like late blight and common scab.
This mid to late-season potato matures in about 100 to 120 days and is versatile in the kitchen, making it ideal for baking, mashing, and frying. Developed by the USDA, it thrives in temperate climates with well-drained, slightly acidic to neutral soils.
- Skin: The Alpine Russet has a russet (netted) skin texture, which is rough and brown.
- Flesh: The flesh is typically white to creamy.
- Shape: It generally has an oblong to oval shape.
- Size: The size is medium to large, suitable for various culinary uses.
- Yield: Known for its high yield, making it economically attractive for growers. Produces a large number of marketable tubers per plant.
- Disease Resistance: Shows good resistance to common potato diseases such as late blight and common scab. Also resistant to some strains of potato virus Y (PVY).
- Maturity: Classified as a mid to late-season variety, taking around 100 to 120 days from planting to maturity.
- Culinary Uses: Due to its texture and flavor, it is versatile in the kitchen. Excellent for baking, mashing, and frying, providing a fluffy texture when cooked.
