The Owyhee Russet is a mid- to late-season russet potato variety, released in 2009 by Oregon State University in collaboration with the USDA-ARS and the Agricultural Experiment Stations of Idaho and Washington.
Tuber Characteristics
- Shape: Long with a slightly flattened profile.
- Skin: Tan with medium russeting, offering an attractive appearance suitable for fresh markets.
- Flesh: White. Eye Depth: Shallow, facilitating easier peeling and processing.
- Specific Gravity: High, making it ideal for processing into French fries and other fried products.
Disease Resistance:
- Common Scab: Resistant.
- Fusarium Dry Rot: Moderately resistant.
- Potato Virus Y (PVY): Moderately susceptible.
- Potato Leafroll Virus (PLRV): Moderately susceptible.
Yield and Quality:
- Yield: Produces reasonable yields with a high percentage of U.S. No. 1 tubers, exhibiting good size uniformity.
- Processing Quality: Demonstrates excellent processing attributes, including light fry color, minimal sugar ends, and resistance to cold sweetening, ensuring high-quality fried products even after extended storage.
- Dormancy: Medium-length dormancy period, approximately 30 days shorter than Russet Burbank, with moderate susceptibility to Fusarium dry rot during storage.
