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[GREG-B]

"Cut in half, scoop both halves in a little pile, add a heaping amount of butter and a little salt.  While this butter is melting, add more butter to the two skin halves, a little salt and some sour cream.  By now, all the butter in the pile of potatoes has melted and you eat those and taste for earthiness.  By that time, all the butter in the skins has melted and mixed with the sour cream and you eat them and taste for earthiness."

OMG Kristin, it's like you're watching me eat my spuds and steak!!!

[GrillinGlen]

Don't know how to blow up the pic but that looks like bruising.  When the spuds are dug in cold weather they are more prone to bruising, Russets bruise less than most varieties.  Don't know what to say about the earthy taste, I bought millions of pounds to make fries, a lot of russets but plenty of other varieties as well.  Once peeled, blanched, par fried, frozen then cooked I never could tell a difference.  Many times a week I would volunteer on the QC panel and we would evaluate samples from the past 24 hours (visual, taste, texture).  Never remember pulling a lot due to taste, usually it was to high of visual defects for restaurants, and those would be labeled for brands used in school cafeterias etc.

[Bentley]

Well, does not surprise me...I get picked last, I get put in right field, I get to go to the plate last and I get these French fries...yeah, sounds about right!

...usually it was to high of visual defects for restaurants, and those would be labeled for brands used in school cafeterias etc.

[okie smokie]

What is an earthy taste? I suspect that it depends on what kind of soil they come out of. (Duh--they are all grown under soil "earth".).  I know in Washington State the soil is porous and dryer and has a lot of volcanic ash in it. Where as in other places the soil might have more clay (not good) in it.  The different soil bases have different minerals, moisture content, and texture, so that has its own effect.  Also the local climate variation may play a role.
   Just as an aside, the great potato famine in Europe in the early 1800's is how we got so many European immigrants at that time, esp. Irish.  It was during the last of the mini-ice age when the summers remained cold, with frost and heavy rain in spring and summer months, and the potatoes were ruined with a blight, rot, fungus etc.  Check it out.  https://en.wikipedia.org/wiki/European_Potato_Failure 

[Fire708]

gotta listen to Glenn, being from Idaho potatoes are part of his DNA.

[Canadian John]

okie smoke; The earthy taste is that the potatoes tasted exactly like the smell of loamy soil..Can't say more.

[GrillinGlen]

gotta listen to Glenn, being from Idaho potatoes are part of his DNA.

If you ate fries at McDonalds or Burger King between 2000-2003 there's a good chance that they were spuds I bought

[okie smokie]

gotta listen to Glenn, being from Idaho potatoes are part of his DNA.

If you ate fries at McDonalds or Burger King between 2000-2003 there's a good chance that they were spuds I bought

I have never noticed a difference in quality in Micky D's fries or other foods.  Amazing how consistent is.  Not a big fan of their burgers, but their sausage egg cheese mcmuffin is the best on the planet.  Good job Glenn!
Just as another aside (please forgive me), it was during the "year without summer" (1816) that around a fire to keep warm, that Lord Byron encouraged Mary Shelley to write her famous horror story--about Frankenstein's Monster.  All of Europe and Baltic were frozen over and all the crops i.e. potatoes failed. I believe the story took place in that setting.