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.


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.

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.