Workoder 7: russet potaroeas

• Russet potatoes


  • Large with thick dark brown skins
  • When cooked, the flesh is dry, with a light, airy and oftentimes mealy texture
  • Oblong shape is great for making baked potatoes and stuffed potatoes
  • Relatively mild flavor means they can easily take on the flavors of whatever they're cooked with
• Russet potato (in the UK)


  A type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, soft, and mealy, and it is suitable for baking, mashing and french fries.
• Maris Piper potatoes


  Characteristically almost identical to Russet with only minor distinctions, both variants are distinguished by their fluffy texture, which enhances the flavor of cooked fries
• White potatoes


  Similar in taste and texture to russets though with their much thinner skin you can often skip the step of peeling for a variety of recipes, as the exterior will become very soft while cooking
• Russet potatoes-otherwise known as Idaho potatoes in North America-are in many ways the consummate potato
• In the UK too they are very popular and for good reason. Medium in size and oval shape, russet burbanks have light brown skin and firm white flesh that, once cooked has a smooth texture and a deliciously buttery flavour with mildly earthy undertones
• Jersey Royals, King Edwards, and Maris Piper are some of the tastiest potatoes in the UK
• Starch is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage.
• Worldwide, starch is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).
• Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules - the linear and helical amylose and the branched amylopectin.
• Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.
• Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin.
• In industry, starch is often converted into sugars, for example by hydrolysis. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuels.
• In addition, sugars produced from processed starch are used in many processed foods.
• Mixing most starches in warm water produces a paste, such as wheat paste, which can be used as a thickening, stiffening or sizing agent.
• The principal non-food, industrial use of starch is as an adhesive in the papermaking process.
• A similar paste, clothing or laundry starch, can be applied to certain textile goods before ironing to stiffen them.