Stays fresher-looking longer.
Like apples, potatoes begin to brown after cutting and peeling – but not White Russet™. They resist browning, so they keep their attractive, ivory color longer.
There's more to like about White Russet potatoes.
With fewer bruises and black spots, White Russet™ potatoes provide more useable potato than typical russets, reducing customer returns. If you like Idaho potatoes, you’ll love White Russet™
More useable potato, less work
Blackspot bruising can ruin a good potato, leading to costly customer returns and food waste. White Russet™ potatoes are less prone to bruising, so you get more useable potato (with less prep time) in every bag.