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Blazer Russet potato wins top reviews

The Blazer Russet potato is one of
the newest graduates of the potato-breeding program of U.S. university
research scientists in the Pacific and Intermountain West.

The Blazer Russet potato is one of the newest graduates of the potato-breeding program of U.S. university research scientists in the Pacific and Intermountain West. This potato is well suited for fresh-market sale or for potato processors to make into frozen potato products. The oblong, medium-to-large Blazer Russet tubers each average about seven to eight ounces. They have the characteristic light russeting on their brown-to-tan skin, with firm, cream-white or white flesh inside. Potato growers and processors in western states worked with potato breeders and their University of Idaho, Washington State University and Oregon State University colleagues to put the tuber through nearly two decades of rigorous laboratory, field and test-kitchen scrutiny before the decision was made in December 2005 to make this experimental potato a named variety. Until that time, Blazer Russet was known simply as A8893-1. According to potato breeder and plant geneticist Richard G. Novy, potato processors are viewing Blazer Russet as a promising replacement for Shepody. Both Blazer Russet and Shepody are ready to harvest earlier than other leading potatoes, meaning the two russets can replenish dwindling supplies of potatoes remaining in cold storage from the previous harvest. But Blazer Russet provides higher yields of premium potatoes than Shepody, according to Novy. In tests, Blazer Russet plants typically out-produced Russet Burbank.