County Fair Potato products get their start as high-quality, high-solids fresh potatoes. For a century our fields have been cared for with pride by the true American farmer. Passed down six generations our russet seeds have produced the highest quality potato world wide. Our farmer’s experience combine with the long days, cool nights, and rich Idaho soil result in producing premium Idaho certified frozen and dehydrated products.
Background: Developed in 1914 by Lou Sweet, a previous president of the Potato Association of America. Scientist Luther Burbank is credited with the discovery of the original seeds. While Idaho growers have successfully produced many varieties over the years, the Russet Burbank is their greatest commercial success and has established a strong brand equity for the state. A late-maturing variety that requires a 140 to 150-day growing season.
Appearance: The exterior skin is relatively thin and light brown in color. The exterior shape is oval and slightly flattened, with few shallow eyes. The interior is off-white to ivory and moderately dense.
Flavor Profile: A distinctive, earthy potato flavor. The high solid (starch) yields a grainy texture and slightly chewy skin. Bakes up dry and fluffy; fries crisp and golden brown.
Usage: Fresh, frozen, or dehydrated, this variety is ideal for all preparation styles.
Background: Released by the Tri-State Program in 2009, this is a medium to late variety for both fresh and processing markets. It has a high protein content. This variety has an exceptionally high yield average.
Appearance: It produces oblong tubers with brown, medium- heavy russet skin. The eyes are shallow in depth and intermediate in number and are evenly distributed. Tuber set is low, and average tuber size is medium.
Flavor Profile: Qualities similar to Russet Burbank. A light and fluffy baker with excellent fry characteristics and taste, often outperforming Ranger Russet and Russet Burbank in tests.
Usage: Its excellent fry color out of storage and its attractiveness make this variety suitable for both processing and fresh-market usage. It has a high specific gravity and is resistant to sugar ends, as well as most internal and external tuber defects.
Background: Ranger Russet is a medium- to late-maturing russet potato jointly released by the USDA and the University of Idaho in 1991. It has high solids anduissed mostly for frozen processing and occasionally for fresh pack.
Appearance: Long and slightly flattened shape with a medium- russet-color skin and white flesh. Eyes are numerous and medium to deep. Produces a consistently long shape and high percentage of U.S. No. 1 potatoes.
Flavor Profile: Culinary traits: bakes up dry and fluffy with outstanding potato flavor. Fries crisp and light golden in color.
Usage: Grown primarily for the processed market. Because of the high specific gravity (averaging 1.095 in Idaho) and low sugars, this variety processes well for lightly colored fries with good texture.
Background: Originated from a hybridization at the USDA Agricultural Research Service, Aberdeen, Idaho in 2000; released for production by the Pacific Northwest Potato Variety Development Program (comprised of the USDA Agricultural Research Service and the Agricultural Experiment Stations of Idaho, Oregon and Washington) in 2011.
Appearance: A cross between Blazer Russet and Classic Russet. The tubers are oblong with moderate russet, good skin and shallow eyes.
Flavor Profile: Flavor qualities similar to Russet Burbank. It is light and fluffy in baking and produces light fries after harvest and golden fries with crisp outer flesh and dry mashed flavor center shortly thereafter.
Usage: Well suited for fresh-market sale or for potato processors to make into frozen potato products.
