Red Potatoes

Appearance

small to medium; round or slightly oblong; smooth, thin red skin; white flesh

Texture

waxy, creamy, moist and smooth

Flavor

Subtly sweet, mild medium sugar content

Best Served:

• Baked or Roasted
• Salads
• Soups and Stews
• Grilled
• Steamed

Cooking with Red Potatoes

Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process. Their thin yet vibrant red skin adds appealing color and texture to side dishes or salads. Reds are frequently used to make potato salad or add pizazz to soups and stews, but can also be served baked or mashed. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity.