Red Potatoes are small in size and are round to oblong in shape, measuring only 2-3 centimeters in diameter. The thin skin is smooth and ruby red with a few medium-set eyes scattered across the surface. It is also high in moisture. The flesh is firm, slippery, cream-colored to white, and has small indentations. Red Potatoes are crisp and waxy with subtly sweet, earthy, and creamy, neutral flavors.
Red Potatoes are an excellent source of vitamin B6, vitamin C, fiber, potassium, and iron.
Red Potatoes are best suited for cooked applications such as boiling, mashing, baking, and roasting. Red Potatoes hold their shape when cooked because of their waxy texture and are commonly used in potato salads, soups, stews, and goulash. They can also be diced and used in curries, mixed into clam chowder, baked and dressed with toppings, or roasted and smashed for a crispy and soft side dish. Red Potatoes pair well with parmesan, cheddar, garlic, onions, spices and herbs such as parsley, chives, thyme, rosemary, and smoked paprika, meats such as chicken, pork, and beef, and vegetables such as asparagus, broccoli, zucchini, and Brussel sprouts. They will keep for a couple of weeks when stored in a cool, dry, and dark place.