The most widely used variety in the U.S., russets are the classic baking potato and exactly what you picture nestled up to a delicious steak. They’re also perfect for French fries and make really delicious chips, too.
Elongated, with a brown skin and white flesh, russet-type potatoes have a low moisture and high starch content. So when they’re cooked, they have a dry, fluffy texture and, if baked, a tasty, crispy skin. They go well with all kinds of flavor profiles and are great at soaking up butter and cream. Mmmmmm. Goooooooood.