The Russet Burbank potato is a large, brown-skinned, white-fleshed cultivar of potato. Luther Burbank developed the Burbank potato in Lunenburg, Massachusetts, in the early 1870s. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California. Later, a natural descendant of the Burbank potato, but with russetted skin, was selected and named the Russet Burbank potato. The Russet Burbank potato is commonly used by fast food restaurants for French fries. It contains high levels of antioxidants, rare for starchy plants. When used for making potato chips, it results in a dark-colored chip due to caramelization.