Red potatoes are a type of waxy potato with thin, red skin and white or off-white flesh that hold their shape well when cooked. Due to their waxy texture, they are excellent for boiling, roasting, and using in salads or soups, as they do not become mealy or mushy. Common varieties include Red Bliss and Adirondack Red, and they are often left unpeeled for added texture and color.
Key characteristics
Texture: Waxy, not starchy, which helps them hold their shape during cooking.
Skin: Thin and red, which can be left on for extra color, texture, and nutrients.
Flesh: Typically white or off-white, though some varieties like Adirondack Red have pinkish-hued flesh.
Uses: Ideal for salads, roasting, boiling, and soups because of their firm texture.
Cooking and preparation
Washing: It is recommended to wash them thoroughly but leave the skin on.
Best for: Salads, roasted potatoes, boiled potatoes, and in soups and stews.
Not ideal for: Mashing (though some still do it, leaving the skins on for a rustic texture) or getting them very crispy.
Type
Root Vegetable
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