There's nothing better than spudding for freshly baked potatoes in the campfire. Your fingers won't get soiled like Hank's did in 1906. Instead, wafts of sky-reaching steam awaken your senses as you peel back the foil wrapper. From reds to russets Spuds are the star ingredient in dozens of camp dishes. They're the perfect camp food for morning, noon or night.
Russets are the workhorse of the potato world.
They're commonly used for baked and mashed. Russet potatoes are ideal for French-fries because their relatively dry and starchy content produces an even, golden color. They also make perfect mashed potatoes that are light and fluffy. Russets are inexpensive when purchased in a 10-pound bag. Select bags with evenly sized medium potatoes, about six to 10 ounces each.