Primarily the Redsen and the Chieftain varieties, they have a slightly oblong shape with a red skin, creamy white flesh and shallow eyes. Red potatoes are excellent for boiling, steaming, pan frying and using in salads.
Red Potatoes are available from July to May, almost a year-round
Care and Storage
Mature potatoes should be stored in a cool, dry, dark, well-ventilated place. Storing them in the refrigerator will cause the starch within potatoes to convert to sugar and the potato will darken when cooked. Too warm a temperature will cause potatoes to shrivel and sprout. Too much light will cause potatoes to turn green and develop a bitter taste.
*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For more info visit the Canada Food Inspection Agency.
Serving Size Per 150 g
- Energy–109 cal
- Protein–3.7 g
- Fat–0.2 g
- Carbohydrates–23 g
- Dietary Fibre–2.7 g
- Sodium–5 mg
- Potassium–729 mg
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.