Red Potatoes are small and round in shape with a thin smooth, red colored skin. These potatoes are high in moisture and sugar, but low in starch content. They hold shape well when cooked and have a firm moist texture.
The most common varieties of Red Potatoes include the Red Lasoda and Pontiac types which are good for boiling, salads, soups, hash browns and any preparation that calls for the potato to hold its shape. Red Potatoes are not well suited for deep frying due to their high sugar content.
It looks like ordinary potato except that the skin is red.
Selecting and Buying
Avoid product that is soft, wrinkled, has cuts in the skin or is green-tinted.
Purchase red potatoes that are firm to the touch, with a deep pink-red color throughout. Avoid buying red potatoes that are shriveled as well as those that have developed "eyes." Also eliminate those that have discolored spots. Steer clear of potatoes that are soft or mushy to the touch. All of those things are indications that the potatoes have already begun to spoil
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Preparation and Use
Rinse the potato under fresh running water. This will rinse away any remaining bacteria left from the scrubbing process.
Conserving and Storing
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato 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.
Throw away any unusable potatoes found in the bag that were not noticed at the time of purchase. Use the same guidelines to determine the vegetable's usability as outlined in Step 1. If rotting or spoiled potatoes are not remove,d they can accelerate the spoilage of the rest of the potatoes in the bag.
Place potatoes in a "green" bag used for protecting vegetables. Green bags help to extend the potatoes usability, meaning they will last between 20 to 30 percent longer than if stored in the bag in which they were purchased. Never put clean potatoes back into their original bag since bacteria may exist there that can undo all of your previous preparation.
Put the newly bagged red potatoes in a cool, yet dry, place; preferably away from any light source. The key word is "dry" since moisture will cause the potatoes to rot more quickly than usual.
Avoid storing red potatoes along with onions. Rotting onions can accelerate spoilage among potatoes.
Examine unused potatoes every couple of days with an eye toward removing any that might show signs of spoilage. Rewash and rebag potatoes in a clean green bag if spoilage was found present.
Choosing red potatoes individually may prove to be cheaper than purchasing them by the bag since bad vegetables can be avoided. Purchase potatoes in small quantities to avoid having spoilage occur before the vegetables are used. Vitamins and nutrients are in the potato skin and just underneath it, so choose recipes that use the entire potato whenever possible.
Do not eat the stems of a potato or the eyes that grow as the vegetable begins to die since both contain an unhealthy toxin.