Know what’s on your plate
Russet potato
Calories & nutrition facts
flesh and skin, raw
Nutrition facts
Per 100 g% DV- Calories 79 kcal —
- Protein 2.1 g 4%
- Carbohydrate 17 g 6%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.3 g 5%
- Sugars 0.6 g —
- Sodium 5 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 5.7 mg 6%
- Vitamin D 0 µg 0%
- Vitamin E 0.01 mg 0%
- Vitamin K 1.8 µg 2%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.03 mg 3%
- Niacin (B3) 1 mg 6%
- Pantothenic acid (B5) 0.3 mg 6%
- Vitamin B6 0.35 mg 20%
- Folate (B9) 14 µg 4%
- Vitamin B12 0 µg 0%
- Choline 12.6 mg 2%
Minerals
- Calcium 13 mg 1%
- Iron 0.86 mg 5%
- Magnesium 23 mg 5%
- Phosphorus 55 mg 4%
- Potassium 417 mg 9%
- Zinc 0.29 mg 3%
- Copper 0.1 mg 11%
- Manganese 0.16 mg 7%
- Selenium 0.4 µg 1%
Similar foods
- Russet potatoesflesh and skin, raw79 kcal / 100 g
- Potatoflesh and skin, raw77 kcal / 100 g
- Red potatoesflesh and skin, raw70 kcal / 100 g
- Red potatoflesh and skin, raw71 kcal / 100 g
- White potatoflesh and skin, raw69 kcal / 100 g
- White potatoesflesh and skin, raw69 kcal / 100 g
- Potato skinraw58 kcal / 100 g
- Baked potatoflesh and skin, with salt93 kcal / 100 g
- Potatoesraw88 kcal / 100 g
- Rosti potatounprepared123 kcal / 100 g
Questions about Russet potato
What are russet potatoes best used for?
Their dry, floury flesh makes them especially good for baked potatoes, fluffy mash and chips. They break down more readily than waxy potatoes, so they are less suited to salads where you want neat, firm pieces.
How do you bake a russet potato?
Scrub and dry it, prick the skin a few times, then bake directly on the oven rack at 200 °C for about 50–60 minutes, until a knife slides into the centre easily. For crisp skin, rub it with a little oil and salt first.
How do you make fluffy mash with russet potatoes?
Peel and cut them into even chunks, simmer in salted water until tender, then drain thoroughly and let the steam escape for a minute. Mash while hot with warm butter and milk, stopping as soon as they are smooth; vigorous beating can make them gluey.
How do you get crisp chips from russet potatoes?
Cut them evenly, rinse off surface starch and dry them very thoroughly. Toss with a little oil and bake in a single layer at 220 °C for around 30–40 minutes, turning once; crowding the tray makes them steam rather than crisp.
How should you store russet potatoes?
Keep them unwashed in a cool, dark, dry, well-ventilated place, such as a paper or mesh bag in a cupboard. Avoid the fridge, which can make their starch turn sweeter, and keep them away from onions, which can encourage spoilage.
Can you eat russet potatoes that have sprouted or turned green?
Cut away small sprouts and any green patches generously if the potato is still firm and otherwise looks sound. If it is extensively green, heavily sprouted, shrivelled or soft, discard it; cooking does not reliably remove the bitter compounds associated with green parts.
What can you use instead of russet potatoes?
Choose another floury potato, such as Maris Piper or King Edward, for baking, mash or chips. Waxy potatoes hold their shape better but make a denser mash and less fluffy baked centre.
Source: Canadian Nutrient File 5284 · per 100 g · carbohydrate per EU label, fibre excluded
