Ask Dr. Potato : Russet
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Q: We want to grow Idaho® russet's in our garden here in eastern Oklahoma. We are much warmer and more humid than Idaho and we wonder if the potatoes would do well here. Also, I have been unable to find where I can buy starts. Do you know of any garden companies that sell them?

Q: I bought some russets at Sam's the first week of this year and they look different from the ones I've purchased before. The new ones are more round than cylindrical plus when I peel them they are firmer and white. Even after grating them and leaving them for a few minutes, they don't change color. Additionally, when putting them through a ricer, the juice comes out clear rather than red as typical for with the previously purchased spuds. Why?

Q: What are new potatoes? I am making stew in a crockpot for and Emeril Lagasse’s recipe calls for new potatoes. My grocery store did not have them. I am substituting red potatoes in the small size. Is there a better choice?

Q: When are Idaho Russet Burbanks harvested?

Q: When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”.  Also, do I cool the potatoes before dressing them?When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”.  Also, do I cool the potatoes before dressing them?  If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions? If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions?