Red Potatoes

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.

Availability

Red Potatoes are available from July to May, almost a year-round
supply.

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.

Nutrition Information

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.