This late-season variety is the classic Idaho baking potato. It's a great russeted (has rough, brown-colored skin) baking variety that features 20 percent more protein and 58 percent more vitamin C than other varieties. It's also tolerant of scab disease and late blight.
^Davis, J.R.; Hafezi, S.L.; Sorenson, L.H. (1992). "Lesion nematode suppression with the butte potato and relationships to verticillium wilt". American Journal of Potato Research. 69 (6): 371–383.
doi:
10.1007/BF02877488.
S2CID11382579.