When choosing russet potatoes, look for firmness, heaviness, and no discolored or soft spots. Texture should be firm with no soft spots, and the shape should be oval with a quick taper. Avoid deep eyes and sprouts, and examine the skin for a mixed brown shade without black or green patches.
There are a number of things a person should pay attention to when choosing the best russet potatoes. These root vegetables should be firm and quite heavy for their size and should be free from discolored or soft spots. They will usually have few eyes, which is fine as long as the eyes are shallow and have not sprouted. The skin of good russet potatoes is usually rough and may contain some dirt, which does not affect the quality of the potato.
One of the most important things to consider when choosing the best russet potatoes is texture. When squeezed, the rusts should be firm and should have no soft spots on them. Potatoes that feel soft or spongy may be past their prime and may be rotten inside.
The shape of the potato is also important when choosing a good russet potato. These potatoes should be oval and should taper quickly at the ends so that most of the potato is approximately the same diameter. While there is usually nothing wrong with a russet potato that is fat in the middle and lean at the ends, this shape will make it difficult to cook the potatoes evenly because the lean sections may be cooked through while the inside of the fatter sections it’s still raw. Russet potatoes also come in different sizes, and potatoes of the same size should be selected when cooking more than one at a time for the same reason.
Russet potatoes shouldn’t have many obvious eyes and there shouldn’t be any sprouts. The eyes on this type of potato should be shallow and, on a good potato, appear as just a slight indentation. Deep eyes should be cut out of potatoes before they are used because the sprouts that develop in these eyes are inedible. The presence of a handful of shallow eyes, however, will not affect the flavor of the potato and these eyes can be ignored.
The skin quality of a russet potato should also be examined before choosing one. The skin should be a mixed, medium shade of brown and should not have black, green or discolored patches. It should feel slightly rough to the touch and may be a little dirty. While they don’t need to be washed if they are to be stored, dirt on the outside of a potato can be removed easily before cooking the potato.
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