Friday, November 21, 2008


Its spelling goes a little way toward expressing its meaning.

From a short piece by one Beth Kracklauer in the December 2008 issue of Saveur:

“The russet is what is known as a floury or mealy potato—which is to say it’s high in starch and low in moisture.”

N.B. The OED dates the earliest use of the word to 1591.

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