Know what’s on your plate

Russet potatoes

Calories & nutrition facts

flesh and skin, raw

calorieskcal per 100 g

Protein2.1 g

Carbs17 g

Fat0.1 g

Percent calories

Log this food in Calori

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% DV

Vitamins

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%

Calories by portion

Portion	Weight	Calories	Protein	Carbs	Fat
100 g	100 g	79	2.1 g	17 g	0.1 g
1 × cup, diced	75 g	59	1.6 g	13 g	0.1 g
1 × potato large (3" to 4-1/4" dia)	369 g	292	7.9 g	62 g	0.3 g
1 × Potato medium (2-1/4" to 3-1/4" dia)	213 g	168	4.6 g	36 g	0.2 g
1 × Potato small (1-3/4" to 2-1/4" dia)	170 g	134	3.6 g	29 g	0.1 g
2 × cup, diced	150 g	119	3.2 g	25 g	0.1 g
½ × cup, diced	37.5 g	30	0.8 g	6.3 g	0 g
3 × cup, diced	225 g	178	4.8 g	38 g	0.2 g
4 × cup, diced	300 g	237	6.4 g	50 g	0.2 g

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Questions about Russet potatoes

How do you bake a russet potato so the skin turns crisp?

Scrub it, dry it thoroughly and prick it a few times with a fork. Bake directly on the oven rack at 220 °C for about 45–60 minutes, until a knife slides easily into the centre; rub the skin with a little oil before baking if you want it extra crisp.

How do you make fluffy mashed russet potatoes?

Peel and cut them into even chunks, then simmer in salted water for about 15–20 minutes, until tender. Drain well and let them steam-dry for a minute before mashing; use a masher or ricer rather than a blender, which can make them gluey.

How can you tell if russet potatoes are good to buy?

Choose potatoes that feel firm and have dry, unbroken skin. Avoid ones that are green, badly shrivelled, soft or heavily sprouted; a russet’s naturally rough, netted skin is not a sign of damage.

How should you store russet potatoes at home?

Keep them unwashed in a cool, dark, dry place with airflow, such as a paper bag or ventilated basket. Don’t store them in the fridge, where cold can make their flavour sweeter and cause them to brown more quickly when cooked.

What dishes are russet potatoes especially good for?

Their fluffy, dry flesh makes them a classic choice for baked potatoes, chips and mash. For chips, cut them evenly and soak the pieces in cold water for about 30 minutes, then dry them thoroughly before frying or roasting.

Can you use russet potatoes instead of waxy potatoes?

You can, but russets break apart more readily, so they’re better for mash, baking and chips than for potato salad or soups where you want neat pieces. For those dishes, a waxy potato such as a new potato is more likely to hold its shape.

Why are russet potatoes called russet potatoes?

“Russet” refers to their rough, brown, net-like skin. The name describes their appearance rather than a single recipe or cooking method.

Is it safe to eat a russet potato that has turned green?

A small green patch can be peeled away generously, along with any nearby sprouts. If the potato is extensively green or tastes bitter, discard it rather than eating it.

Source: USDA FoodData Central 170027 · per 100 g · carbohydrate per EU label, fibre excluded