A late-maturing, high-yielding russet potato cultivar with a high tuber specific gravity that was released in 2002 by the USDA/ARS and the Agricultural Experiment Stations of Idaho, Oregon, and Washington. A high percentage of No. 1 potatoes is common with this variety.
Excellent conformation and an attractive medium-brown color with an oblong shape. They tend to be short.
Culinary quality is high, with larger tubers suitable for fresh market if heavily russeted skin is not essential.
Grown primarily for the processed market. Its resistance to the accumulation of sugars during long-term storage also makes it suitable for processing out of storage into french fries. Makes excellent mashed potatoes.