The key to unlocking the Russet potato's full potential is to cook it at the right temperature for the appropriate length of time. For instance, baking them at too low a temperature can result in a gummy texture, while frying them at too high a temperature may yield an overly greasy product. Additionally, Russet potatoes can oxidize and turn brown if cut and left exposed to air, so submerging them in cold water until ready to cook can help preserve their color.