Stays fresher-looking longer.
Like apples, potatoes begin to brown after cutting and peeling – but not White Russet™. With reduced browning, they keep their attractive, ivory color longer.
There’s more to like about White Russet™ potatoes.
With fewer black spots bruises, 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.