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The most recent potato variety to join the list of approved McDonald’s potato varieties is the Dakota Russet, developed at North Dakota State University (NDSU) by Asunta Thompson, associate professor of plant science and potato breeder.
The Dakota Russet has uniform, blocky tubers, creamy white flesh and golden russet skin that is well-suited for fry applications. The variety produces low sugars, which results in consistent french fry color and less undesired defects like dark ends.
SOURCE: USDA
