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redskin or small russet potatoes

ProducePeak season is late spring through early fall; locally grown supplies in many regions peak from May to September. Year-round availability through storage in most markets, though quality and flavor diminish toward spring as stored potatoes age.

Good source of potassium, vitamin C, and vitamin B6; redskins contain beneficial anthocyanins in the skin. Both varieties provide resistant starch, particularly when cooled after cooking, supporting digestive health.

About

Redskin and small russet potatoes are starchy tubers belonging to the nightshade family (Solanaceae), cultivated from the domesticated Solanum tuberosum species. Redskins are characterized by thin red or burgundy skin with cream-colored flesh, waxy texture, and a slightly sweet, earthy flavor that holds its shape well during cooking. Small russets, also called fingerling russets, retain the tan-brown skin and fluffy white interior of larger russets but in a more compact, oblong form, offering the same mild, versatile flavor profile with a drier, fluffier texture. Both varieties have moderate starch content, making them suitable for boiling, steaming, and potato salads, though they lack the extreme starch levels of larger russets.

Both potatoes descend from ancient Andean cultivars and have become staples in global cuisines. The compact size and superior texture retention of these smaller varieties make them distinctly valuable for applications requiring whole or chunked potato presentation.

Culinary Uses

Redskin and small russet potatoes are prized for boiled potato dishes, soups, stews, and potato salads, where their waxy-to-medium texture prevents disintegration. The redskin's thin skin is edible and visually appealing, often left on in preparations like boiled new potatoes with herbs or roasted wedges. Small russets suit applications ranging from gratins and chowders to mashed potato components, where their fluffier interior provides lighter texture. Both varieties perform well in one-pot dishes and rustic preparations that showcase potato chunks. They are central to cuisines worldwide, from Irish colcannon to French pommes de terre vapeur to American potato salads.

Forms & Preparations

Whole, unpeeled — Small specimens cooked whole in boiling water or steamed, with or without skin, often for salads and side dishes.
Halved or quartered — Cut into uniform pieces for even cooking in soups, stews, roasted vegetable medleys, and potato salads.
Wedges — Cut into thick wedge shapes and roasted or fried, with skin left on for visual appeal and textural contrast.
Diced — Cut into small cubes for hash preparations, breakfast skillet dishes, and creamy soups.
Thinly sliced — Sliced thin for gratins, layered casseroles, and pan-fried preparations where a crispy exterior is desired.
Mashed — Boiled and mashed, often with skins included (especially redskins) for rustic mashed potatoes with natural speckling and texture.