This year, I grew a Russet type potato called Gold Rush. The nearest
supermarket equivalent would probably be an Idaho type. I grew these
potatoes organically in soil that had fall rye green manure turned in and
partially rotted. Some of these potatoes were huge. They were harvested in
September and placed in a root cellar where the moisture content was reduced
slightly. I wrap a few of the larger potatoes in tin foil with about 1 oz of
salty pork and baked them for about 1 hour. If you do not have salt pork,
butter would do. Served with a minced shallot, butter and sour cream they
were fantastic. I would highly recommend the Russet type potato.

Farmer John