lbs red potatoes
Red potatoes contain more antioxidants (particularly anthocyanins in the skin) than white varieties and are good sources of potassium, vitamin B6, and dietary fiber, especially when skin is consumed.
About
Red potatoes are waxy potato cultivars (Solanum tuberosum) with thin, smooth red or pink skin and white to pale yellow flesh. Native to the Andes region of South America, they are now cultivated globally and represent one of the most commonly used potato varieties in home and professional cooking. Red potatoes contain less starch than russet varieties and have naturally thin skins that do not require peeling. The flesh maintains its shape well during cooking due to their waxy texture, making them particularly suited to boiling, roasting, and salad applications.
Culinary Uses
Red potatoes are valued for their firm texture and ability to hold their shape when cooked, making them ideal for potato salads, soups, stews, and roasted preparations. They are commonly boiled whole or halved for dishes like new potato salads, chowders, and Irish colcannon. The thin skin can be left intact during cooking, adding visual appeal and nutritional value. Red potatoes are less suitable for mashing or frying compared to starchy varieties, though they can be used in these applications. They pair well with herbs, vinaigrettes, dairy products, and roasted vegetables.