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Russet Burbank potato
The russet Burbank potato is a large potato cultivar with dark brown skin and few eyes. Its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries.〔Fast Food Nation: The Dark Side of the All-American Meal. Eric Schlosser, Houghton Mifflin Harcourt, 2001〕 It is a common and popular potato.〔(【引用サイトリンク】title=Baked )〕
==Origin==
This variety is probably a mutation of the variety "Burbank," which in turn is descended from the "Early Rose" variety, descended from the Irish potato "Ulster Ranger," descended from a South American potato, presumably of Chilean origin, introduced from Panama to the United States in 1850, named "Rough Purple Chile."〔(【引用サイトリンク】title=pedigree image for 'RUSSET BURBANK' (year: 1908) () )〕
To improve the disease resistance of Irish potatoes, Luther Burbank selected the potato that became known as the Burbank. It was not patented because plants such as potatoes propagated from tubers, were not granted patents in the United States. The Idaho nickname is after the U.S. state, a leading growing region. In Canada, Prince Edward Island, New Brunswick, and Manitoba produce potatoes.
Varieties with high levels of starch are most suited to baking and mashing.〔(【引用サイトリンク】url=http://www.foodsubs.com/Potatoes.html )〕 The UK generally uses the 'Maris Piper' variety.〔(【引用サイトリンク】title=Maris Piper )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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