Bannock Russet was released in 1999 by the USDA Agricultural Research Service and the Agricultural Experiment Stations of Idaho, Oregon, and Washington. It is a late-maturing, oblong russet variety with excellent fresh-pack and processing qualities.
It has an attractive russeted skin and short tuber length. Excellent culinary qualities also make it suitable for the fresh market. Bannock Russet, in comparison with Russet Burbank, has consistently produced greater U.S. No. 1 yields.
Similar to Russet Burbank.
When stored at 45°F, the Bannock Russet produces a lighter fry color and has a lower glucose concentration than a Russet Burbank. Medium to high solids.