Very old, late-maturing variety (second in production in western Canada, with Norland taking first place). The brown, russet-skinned tubers are oblong, with shallow eyes - vary greatly in shape and size, knobbiness is a common problem with this variety. High in dry-matter content, excellent for baking and good for chips. (They are used commercially for French fries). Yields are medium to good, and the tubers store very well.

Russet Burbank has been a staple in many gardens for years. Large long-oval tubers with light russted skin, shallow eyes and fluffy white flesh. Great for steaming, baking, potato pancakes or thick-cut oven fries. Great storage life for over winter due to long dormancy period. Has a resistance to common scab and high yielding making it great for small gardens.

Planting – Pow seed pieces 3-4 inches deep. Leave 10-12 inches between plants in rows 2-3 feet apart. Closer plantings can result in better yields, but with smaller potatoes

Growing – Hill plants once they begin to emerge from the soil.  Continue to pull dirt up around the plants as they grow.  Keep the soil moist, but not overly saturated during the growing season.  Containers may need daily watering.

Harvest –  Flowering is often an indicator young potatoes are almost ready to harvest.  For winter storage, potatoes should remain in the ground until light frosts or natural maturity dry down the leaves and stems.