A.K.A

Red Bliss

What is it?

Red-skinned potatoes (as well as round whites) are considered “waxy;” slice into one, the flesh looks translucent and firm. Though not all red potatoes are “new” (they can only be considered that if they were picked young) red potatoes, like all true new potatoes have a low-starch content and so can be used interchangeably. When boiled and sliced, they will hold their shape, which makes them perfect for potato salad; their low starch content means they only lightly absorb salad dressing, which makes a potato salad that’s chunky, rather than creamy. Red potatoes may also be mashed, but be careful: they easily turn gluey if over mashed; use them when you want a more rustic, lumpy mash smashed with a spoon.

Kitchen math:

1 medium red potato – 5 oz. = 1 cup medium (1/2 inch) dice

Don’t have it?

Try New potatoes or Ruby crescents.

How to choose:

Try to buy loose (instead of in plastic bags) so you can easily evaluate them. They should feel firm and heavy for their size and never soft, wrinkled, or blemished. Avoid those with even a hint of green, which indicates the presence of solanine, produced when potatoes are exposed to light. This mildly poisonous alkaloid has a bitter flavor that can cause an upset stomach. If your potatoes turn green after you get them home, peel off all traces of the colored flesh before cooking.

How to prep:

Wash gently under cool running water. Leave the tender skins on to contrast with their white interior, or peel off a spiral band of skin before cooking.

How to store:

Potatoes should be stored in a dark, cool (ideally 45° to 50°F), dry place. Never refrigerate raw potatoes. If the temperature is too cold, some of the potatoes’ starches will turn into sugars. Not only does this taste unpleasant, but the extra sugars also lead to overbrowning during cooking. If a potato winds up in cold storage, you can convert the sugars back to starches by storing it at room temperature for a few days.

Recipes

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  Recipe

  Potato and Poblano Corn Chowder

  While you could make this spicy take on corn chowder with frozen corn, it’s best with fresh.

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  Recipe

  Chicken and Corn Chowder

  Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.

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  Recipe

  Steam-Roasted Potatoes with Oregano and Lemon

  Steam-roasting给土豆一个光,几乎丝绸y interior. Delicious plain, they’re also good dolled up with lemon and oregano as in this recipe, or try other flavorings, such as finely…

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  Recipe

  Fresh Parsley and Caper Mashed Potatoes

  Briny capers add zip to rustic, buttery mashed potatoes. Serve them with Pork Tenderloin Provençal, or with grilled steak or chicken.

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  Recipe

  Grilled Potato Salad with Pesto and Escarole

  Aromatic basil pesto ties together grilled potatoes, escarole, and red onion. Serve it with barbecued chicken or grilled sausages, and it will be the only side you need. Red-skin potatoes…

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  Recipe

  Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

  A mixture of fresh rosemary, sage, and thyme coats quick-cooking pork tenderloin, which pairs beautifully with tender apples and potatoes. The whole thing makes your kitchen smell like a dream,…

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  Recipe

  Roasted Parsnip, Potato, and Apple Salad with Walnuts

  Parsnips are the perfect winter vegetable for this sweet, nutty salad. Walnuts top off this dish with a satisfying crunch.Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad

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  Recipe

  Browned-Butter Mashed Potatoes

  Fragrant, nutty browned butter adds extra depth and dimension to your usual mashed potatoes. Try them with Salisbury Steak with Mushroom Gravy.