Burbank Potato: History, Uses & Growing Guide

The Burbank potato, officially known as the Russet Burbank, is a high-starch potato variety developed by horticulturist Luther Burbank in the late 19th century. This versatile potato features a rough brown skin, white flesh, and exceptional baking and frying qualities, making it the #1 commercial potato in the United States—particularly favored for french fries by major food chains.

When you're searching for the perfect potato for fluffy baked dishes or crispy fries, the Burbank potato delivers consistent results that have made it a staple in American agriculture for over 130 years. This comprehensive guide reveals exactly why this particular variety has dominated commercial production and how you can maximize its potential in your kitchen or garden.

What Makes the Burbank Potato Special

With its distinctive netted brown skin and white, fluffy interior, the Burbank potato (Solanum tuberosum 'Russet Burbank') stands out among potato varieties. Its high dry matter content—typically 21-23%—creates that ideal fluffy texture when baked and the perfect crisp-to-soft ratio when fried. Unlike waxy potatoes that hold their shape, Burbanks break down beautifully, making them ideal for mashed potatoes, gnocchi, and other dishes where texture matters most.

Developed in 1873 by Luther Burbank in Massachusetts, this potato was originally called the "Idaho Baker" before being renamed to honor its creator. According to USDA agricultural records, Russet Burbank accounts for approximately 38% of all potatoes grown in the United States, with Idaho producing over 60% of the nation's supply. The variety's resistance to bruising during transport and storage longevity (up to 10 months under proper conditions) make it the commercial grower's top choice.

Characteristic	Burbank Potato	Russet Comparison	Yukon Gold Comparison
Starch Content	High (21-23%)	High (20-22%)	Medium (16-18%)
Skin Texture	Rough, netted brown	Similar rough brown	Thin, smooth yellow
Best Cooking Methods	Baking, frying	Baking, frying	Boiling, roasting
Storage Life	8-10 months	6-8 months	4-5 months

Historical Development Timeline

The Burbank potato's journey from experimental variety to agricultural superstar follows a fascinating timeline:

• 1872: Luther Burbank selects a single tuber from a shipment of 'Early Rose' potatoes that survived the Irish Potato Famine
• 1873: He plants this tuber in Lunenburg, Massachusetts, producing the first Burbank potatoes
• 1892: Burbank officially introduces the 'Burbank' potato to the agricultural community
• 1914: After Burbank's death, the variety is renamed 'Netted Gem' due to its distinctive skin
• 1940s: Renamed again to 'Russet Burbank' to reflect its russet-colored skin and creator
• 1950s: Becomes the preferred variety for frozen french fry production
• Present: Accounts for 38% of U.S. potato production, with over 400 million hundredweight harvested annually

This historical progression, documented by the USDA Agricultural Research Service, shows how a single fortunate selection transformed global potato cultivation. The variety's development coincided with critical advancements in agricultural science following the devastating Irish Potato Famine, making food security a priority for breeders like Burbank.

Practical Applications in the Kitchen

Professional chefs and home cooks alike prize Burbank potatoes for specific culinary applications where their high starch content shines:

Perfect Baking Results

When baked, Burbank potatoes develop a delightfully fluffy interior with a slightly caramelized skin. For optimal results, scrub the potatoes clean, pierce the skin with a fork, and bake at 400°F (200°C) for 45-60 minutes until tender. The high starch content absorbs butter and cream beautifully, creating cloud-like mashed potatoes when worked with a ricer or food mill.

French Fry Excellence

The Burbank's low moisture and high solids content make it the undisputed champion for french fries. According to research from the University of Idaho's Potato School, the Russet Burbank's specific sugar-to-starch ratio produces the perfect golden color without excessive browning during frying. For restaurant-quality fries at home, cut potatoes into 1/4-inch sticks, soak in cold water for 30 minutes to remove excess surface starch, then double-fry—first at 325°F (160°C) to cook through, then at 375°F (190°C) for crispness.

Important Limitations to Consider

While versatile, the Burbank potato has specific limitations you should know:

• Not ideal for potato salads or dishes where you want slices to hold their shape
• Higher sugar content than some varieties can cause uneven browning if stored below 40°F (4°C)
• Requires careful storage conditions (45-50°F with 90-95% humidity) to prevent sprouting or greening
• Less flavorful than heirloom varieties when eaten unseasoned

Growing Burbank Potatoes: What Gardeners Need to Know

If you're considering growing Burbank potatoes in your garden, understand that this variety has specific requirements that differ from many other potatoes:

Burbanks need a long growing season of 90-120 days and perform best in cool climates with well-drained, sandy-loam soil. They're particularly suited to regions like Idaho, Washington, and Oregon where commercial production thrives. Gardeners in warmer climates often struggle with this variety as it prefers cooler temperatures during tuber formation.

Plant seed pieces (not grocery store potatoes) 3-4 inches deep and 12 inches apart in rows spaced 36 inches apart. Hill soil around the plants when they reach 6-8 inches tall to protect developing tubers from sunlight, which causes greening. Water consistently but avoid overwatering as Burbanks are susceptible to rot in waterlogged conditions.

One critical consideration: Burbank potatoes are vulnerable to common potato diseases including late blight, verticillium wilt, and potato virus Y. Rotate crops annually and consider disease-resistant varieties if these are prevalent in your area. The University of California Cooperative Extension recommends planting certified seed potatoes to avoid introducing diseases to your garden.

Where to Find Burbank Potatoes Today

You'll find Russet Burbank potatoes labeled simply as "Russet" or "Idaho potatoes" in virtually every grocery store across North America. They're the long, oval potatoes with netted brown skin typically displayed in bulk bins. During peak season (September through March), they're most abundant and affordable.

For gardeners seeking seed potatoes, look for "Russet Burbank" specifically at garden centers or through reputable online seed suppliers. Avoid using store-bought potatoes as seed, as they may have been treated with sprout inhibitors and could introduce diseases to your garden.

Common Questions About Burbank Potatoes

Understanding these frequently asked questions helps clarify the unique position of Burbank potatoes in agriculture and cooking:

Why is the Burbank potato called Russet Burbank?

The potato was originally named after its creator, Luther Burbank. In the early 20th century, it was renamed 'Russet Burbank' to describe its russet-colored, netted skin while honoring its developer. The 'russet' refers to the reddish-brown color of the skin.

Are Burbank potatoes the same as Idaho potatoes?

Most Idaho potatoes are Russet Burbanks, but not all Russet Burbanks are grown in Idaho. Idaho's volcanic soil and climate create ideal growing conditions, producing particularly high-quality Burbank potatoes. The term 'Idaho potato' is a marketing designation protected by law, requiring potatoes to be grown in Idaho and meet specific quality standards.

Can I use Burbank potatoes for mashed potatoes?

Yes, Burbank potatoes make excellent fluffy mashed potatoes due to their high starch content. For best results, use a potato ricer after boiling, and add warm dairy products gradually. Avoid overmixing, which can make the potatoes gluey. Their low moisture content absorbs butter and cream beautifully for rich, cloud-like mashed potatoes.

How should I store Burbank potatoes at home?

Store Burbank potatoes in a cool, dark place between 45-50°F with high humidity (90-95%). Never refrigerate them, as cold temperatures convert starch to sugar, causing discoloration when cooked. Keep them away from onions, which release gases that promote sprouting. Properly stored, they'll last 2-3 months in home conditions.

Why do fast food chains prefer Burbank potatoes for fries?

Fast food chains use Burbank potatoes because of their consistent size, high solids content, and ideal sugar-to-starch ratio. These characteristics produce fries with uniform golden color, crisp exterior, and fluffy interior. Their ability to maintain quality during long storage and freezing makes them economically viable for large-scale operations, with minimal waste during processing.