The Bannock Russet was released in 1999 by the USDA Agricultural Research Service and the Agricultural Experiment Stations of Idaho, Oregon, and Washington. It is a late-maturing, oblong russet variety with excellent fresh-pack and processing qualities.
Characteristics
- Appearance: It has an attractive russeted skin and short tuber length. Excellent culinary qualities also make it suitable for the fresh market. The Bannock Russet, in comparison with the Russet Burbank, has consistently produced greater U.S. No. 1 yields.
- Flavor Profile: Similar to the Russet Burbank.
- Usage: When stored at 45°F, the Bannock Russet produces a lighter fry color and has a lower glucose concentration than a Russet Burbank. Medium to high solids.
- Skin and Flesh: It has a light russet skin with white to cream-colored flesh.
- Tuber Shape: The tubers are long and cylindrical with shallow eyes, ideal for processing.
- Yield: Known for high yields and excellent performance under irrigated conditions.
- Maturity: Medium to late maturity.
