Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Their thin yet vibrant red skin adds appealing color and texture to side dishes and salads.Reds are frequently used to make tender yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed. Round reds are often referred to as “new potatoes.”
How to Select
Look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration.
How to Store
Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration. Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the countertop). Perforated plastic bags and paper bags offer the best environment for extending shelf-life Keep potatoes out of the light. Don’t wash potatoes (or any produce, for that matter) before storing. Dampness promotes early spoilage.
How to Prepare
Wash before use. Because red potatoes have thinner skins, they should not be cleaned with a brush. When peeling, a vegetable parer is recommended because some of the potato’s nutrients are close to the skin. Potatoes should not be exposed to light; this can cause them to turn green, making them inedible.