Red Potatoes
Red potatoes are known for their smooth, thin red skin and waxy, moist flesh. They hold their shape exceptionally well during cooking, making them ideal for boiling, steaming, and potato salads.
Red potatoes have smooth, thin red or pink skin with white to creamy yellow flesh. They are typically small to medium-sized and round in shape.
Texture: Waxy texture with low starch content. They are moist and creamy when cooked, holding their shape well.
Flavor: Subtly sweet with a creamy, buttery taste. The thin skin adds a pleasant texture when left on.
Boiling
Perfect for potato salads - they maintain their shape beautifully
Roasting
Cut in halves or quarters for crispy-skinned roasted potatoes
Steaming
Gentle cooking preserves their creamy texture
Pan-Frying
Great for breakfast potatoes and hash
• Leave the skin on for extra nutrients and a pop of color in your dishes
• For potato salad, boil whole then cut after cooling to prevent breakage
• Quarter before roasting for maximum crispy surface area
• Start in cold water when boiling for even cooking throughout
• Great for soups and stews as they won't fall apart during long cooking
- • Shape retention: Won't fall apart in salads, soups, or stews
- • Thin skin: No need to peel, saving time and nutrients
- • Natural sweetness: Adds subtle flavor to dishes
- • Creamy texture: Moist and smooth without being starchy
Store in a cool, dark place with good ventilation. Red potatoes have thinner skin than russets, so they don't store quite as long - use within 2-3 weeks for best quality.