To prepare, rinse and scrub with a vegetable brush. If your potatoes sprout or develop green spots, they are still safe to eat. Just cut the eyes and green patches out with a pairing knife before cooking. A trick for telling whether or not a potato is better for boiling or baking is to look at your knife after cutting into the raw potato. If there is white residue left on your knife, the potato is better for baking; if the knife is clean it’s a boiling potato.
Potatoes are a good source of potassium, vitamin C, and vitamin B6. Most of the vitamins and minerals they contain are located right beneath the skin, so eating them with the skin on gives you the most nutrition. Another way to get at those nutrients is to boil or steam the Russets with their skin on and then peel the skin away after they’ve cooled. For crispier fried potatoes, soak cut pieces in salted water for five to ten minutes before cooking.