Red potatoes most commonly found are ruby red smooth-skinned with a waxy firm white flesh. Red potatoes are roughly rounded to oval in shape and small to medium in size. The entire potato is edible. The Red potato holds its shape well and should be used beyond the assumed baking and frying recipes.
Red potatoes are available year-round.
Red potatoes are botanically classified as Solanum tuberosum and are grown from a vast array of different potato varieties. They, like all potatoes, belong to the nightshade, or Solanaceae, family. Red potatoes are often labeled as "new potatoes,” though this categorization only refers to the red potatoes that are harvested prematurely.
The predominant form of nutrition that the Red potato provides is carbohydrates. Regardless of speculation, the flesh and the skin contain equal amounts of nutrition.
Red potatoes' flavor and texture lend themselves best to boiling and roasting applications. They absorb accompanying flavors well and offer a textural element in a variety of dishes both cold and hot. Red potatoes are considered a quintessential salad potato. As this is a root vegetable, it should be washed thoroughly before preparing. Store in a cool dry place.
The potato is an important economic crop for countries throughout the world. Its perishability rate though makes it largely under traded internationally. International Year of the Potato was declared in 2008, a nod to its thousands of varieties' accessibility to all social classes in nearly every culture.