Red potatoes are red on the outside and white on the inside.
Red potatoes, among the smaller-sized potatoes, have red skin and white flesh. When cooked, the potato typically remains firm and moist. This makes it a perfect choice for salads, casseroles and soups. Red potatoes are the most common variety of potatoes in the United States.
Description
Red potatoes are tubers that grow underground while the inedible plant part grows above ground. Red potatoes are in the nightshade family of plants.
History
Red potatoes can be traced back to the potatoes first cultivated by Inca Indians in Peru in 200 B.C.
Nutrition
On average, one large red potato has 266 calories, 59 g of carbohydrates, 5 g of fiber, 4 g of sugar, and 7 g of protein. Red potatoes provide 63 percent of the government's recommended daily value of Vitamin C, 32 percent of Vitamin B6, 20 percent of folate, 47 percent of potassium, and 26 percent of both copper and magnesium.
Misconceptions
Many people call red potatoes "new potatoes." While this term is correct, "new potato" actually refers to a wide range of potato varieties and is not exclusive to red potatoes. "New" refers to the potatoes that have been harvested early, before reaching full maturity.
Preparation
Because of the red potato's thin skin, you do not have to peel this potato before cooking or eating. This potato is versatile, allowing for several preparation methods, including steaming, boiling, roasting, grilling, and microwaving.
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