Description

Red-skinned potatoes are lower in starch with more moist, dense, waxy flesh than other potatoes. This type is also sometimes referred to as a boiling potato or a “new potato”, although a red potato isn't necessarily a new baby potato. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium, so keep the skins on when you eat them.  

The creamy texture of red-skinned potatoes makes an excellent candidate for soups, stews, savory pies, and potato salads. If you like chunky mashed potatoes loaded with cheese, garlic, and cream, try them with skin-on red potatoes. Smashed, roasted, boiled, pan fried, grilled, scalloped, or steamed, red potatoes are versatile and delicious. Try them in your salads, soups, chowders, and fried potato dishes.

If stored in a cool, dark, dry place in an open paper bag, red-skinned potatoes will keep for a couple of weeks. Never store potatoes in the fridge or in plastic.