The Western Russet potato is a high-yield, medium-late maturing russet variety with long, oval tubers, dark russeted skin, and creamy white flesh. It is well-suited for baking, frying, and processing, especially for French fries, due to its low sugar content and excellent fry color. Known for its adaptability to Western U.S. climates, it offers good resistance to common scab and verticillium wilt and stores well for long-term use, making it a popular choice in both fresh and processed potato markets.
Characteristics
- Shape: Long, oval tubers with a blocky, slightly flattened shape.
- Skin: Russeted, medium to dark brown skin with a rugged texture.
- Flesh: White to creamy flesh, excellent for frying and baking.
- Maturity: Medium to late maturity, suitable for extended growing seasons.
- Yield: High yields, with a uniform tuber size and shape.
- Disease Resistance: Good resistance to common scab and moderately resistant to verticillium wilt, but susceptibility to some types of blight.
- Storage: Stores well with minimal loss of quality, ideal for long-term storage.
