Image of Red Potatoes

Red potatoes are a perfect choice for soups and potato salads because of their firmness and texture. Their natural pigmentation makes red potatoes a favorite among chefs wanting to add pizzazz to their dishes

Scientific Binomial Name: Solanum tuberosum

SELECTION INFORMATION
Usage

Baked, roasted & fried, potato salad, and added to soups.

Selection

Good-quality potatoes will be firm, smooth-skinned and have bright-red coloring.

Good quality potatoes should have few eyes, and those few should be shallow.

Avoid

Avoid product that is soft, wrinkled, has cuts in the skin or is green-tinted.

Storage

Store potatoes in a cool (40 - 50° F), dry, well ventilated and dark place to inhibit sprouting. Avoid storing potatoes in the refrigerator as it will affect texture and taste.

Do not wash raw potatoes before storing - washing them speeds development of decay.

If your potatoes do begin to sprout or grow, cut off the sprouts. If you don't have good storage available, buy more frequently but in smaller quantities.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Red Potatoes are Fat-free, Very low sodium, Source of fiber, High in vitamin C, Cholesterol-free.

  • Tips & Trivia
  • Do not refrigerate or freeze uncooked potatoes as this will change potato starches into sugar. This alters the taste of potatoes and causes the flesh to darken when cooked.

    Prolonged exposure to light causes greening and makes the potato taste bitter. Peel or pare green area from the potato before using.

    The world's most important vegetable, the potato was first cultivated in the Andean region of South America by native Indian populations. Spanish explorers took the tuber back to Spain in the middle of the 16th Century, and from there it spread to the rest of Europe.

    The potato was promoted in Prussia by Fredrick the Great, frowned upon in Scotland (Presbyterians were concerned because the Bible failed to mention potatoes as a crop), and quickly adopted by the Irish as their primary food crop.

    How potatoes came to North America is the subject of several conflicting legends. One creditable source reports that some of the first plantings were those started in New Hampshire, from stock brought from Ireland. The present name came about as an accident, having derived from the Spanish "patata," meaning sweet potato.

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