Russets are the classic choice for baked potatoes

Russets are the classic choice for baked potatoes because they’re a dry, floury variety, meaning they contain a relatively high amount (20 to 22 percent) of starch. The more starch a potato contains, the more water from inside the potato can be absorbed during baking. As the starch granules swell with water within the spud’s cell walls, they eventually force the cells to separate into clumps that result in the texture we perceive as dry and fluffy.

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Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!