Red-skin potatoes contain less starch than other potato varieties, giving them a firmer, waxier texture, according to the Idaho Potato Commission. They hold their shape well after cooking, making them a great choice for scalloped potatoes, potato salads, soups, casseroles and roasts.
Red potatoes also have a "thinner skin and a subtle, sweet flavor" compared with other potatoes, notes the Washington State Potato Commission. Thanks to their thin skin, small red-skin potatoes are typically served skin-on, making them "a colorful addition as a side dish."
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You can cook red-skinned potatoes a variety of ways to bring out different nuances in their flavor. Served whole, diced, or cut in half, they turn out great whether they're boiled, baked, roasted or microwaved.
Here are some how-tos for cooking red-skin potatoes.
Preparation
Step 1: Buy Fresh Potatoes
Select only fresh potatoes that have no green spots, sprouts, blemishes or soft areas. A few bad potatoes will spoil your dish.
Step 2: Clean the Potatoes Carefully
Scrub the potatoes thoroughly under running water. Dry them with a clean towel before roasting or frying.
Step 3: Leave the Skin On
Whether you're serving your red-skin potatoes whole, sliced or diced, keep the skin on unless the recipe specifically calls for them to be removed. The skin of red potatoes isn't just thin and flavorful — it also adds color to your plate and contains fiber and important nutrients such as potassium and magnesium, per the U.S. Department of Agriculture.
Boiling Whole Red Potatoes
Things You'll Need
2 lbs. small red potatoes, scrubbed
3 tbsp. butter, softened
3 tbsp. finely chopped fresh chives
salt and pepper to taste
Step 1: Put Potatoes in Pot
Fill a large pot with enough salted water to cover the potatoes by at least 1 inch. Bring water to a boil.
Step 2: Simmer Until Tender
Reduce heat to medium-low and simmer potatoes for 10 to 15 minutes.
Step 3: Test for Doneness
A well-boiled red-skin potato should pierce easily with a fork and have a smooth, creamy, tender texture. Test every 30 seconds after the 10-minute mark to avoid overcooking.
Step 4: Remove Potatoes From Water
Once the potatoes are cooked, drain them well and remove them to a bowl. If you are using them for potato salad, let them cool until they can be comfortably handled. If you are serving them whole or cut in halves or quarters, toss the boiled red potatoes in a mixture of melted butter, chives and seasoning, and cover them to keep them warm until serving.
Oven-Roasted Red Potatoes
Things You'll Need
1 1/2 lb. small red-skin potatoes
1/8 cup olive oil
3 cloves garlic, minced
2 tbsp. fresh rosemary leaves, minced
salt to taste
fresh ground pepper to taste
Step 1: Turn on the Oven
Preheat the oven to 400 degrees F.
Step 2: Prepare the Potatoes
Cut potatoes into large bite-sized pieces and toss in a large bowl with garlic, salt, pepper, olive oil and rosemary.
Step 3: Roast until Tender
Dump potatoes on baking sheet in single layer and roast uncovered for at least 1 hour. Flip with spatula twice during cooking to ensure even roasting. When the potatoes are browned to your satisfaction, remove them from the pan and serve.
Microwaved Red Potatoes
Things You'll Need
6 medium red potatoes
3 tbsp. butter
salt and pepper to taste
microwave-safe bowl with cover
Step 1: Prepare Potatoes
Put cleaned and diced red-skin potatoes in a microwave-safe bowl. Dot with butter and cover.
Step 2: Microwave
Red-skin potatoes should be microwaved on high for 5 minutes, then uncovered, seasoned, tossed carefully, covered again, and microwaved for another 5 minutes.
Step 3: Check for Doneness
Let potatoes rest for 8 minutes, then prick with a fork to test doneness. If they're not yet soft enough, microwave for 2 more minutes, then rest again for 5 minutes. Once all the potatoes are tender, season as desired, and serve.
- AllRecipes.com: "Boiled Potatoes with Chives"
- FoodNetwork.com: "Rosemary Roasted Potatoes — Ina Garten"
- The Cook’s Thesaurus: "Potatoes"
- Food.com: "Simple Side Dish with Red Skinned Potatoes"
- Washington State Potato Commission: "7 Categories of Potatoes"
- Idaho Potato Commission: "Do Some Varieties of Potatoes Have Less Starch Than Others?"
- U.S. Department of Agriculture: "Potatoes, Red, Flesh and Skin, Raw"