Western Russet is a product of the USDA/ARS and the University of Idaho, originally crossed in 1979 and released in 2004.
Good external appearance and processing qualities. Oblong tubers with russet-brown skin. High percentage of U.S. No. 1 potatoes. Tuber size is moderate to large, with a slightly flattened shape, shallow eyes, and white flesh color.
A moderately high specific gravity allows potatoes to bake up relatively dry and fluffy, slightly more moist than the Russet Burbank. Very good potato flavor.
Grown for fresh and frozen french fry processing, with fry colors comparable to the Russet Burbank.