Red Potatoes — Nutrients, Health Benefits, and Shopping Tips

Red potatoes should be firm with smooth, unblemished skin and a vibrant red color. The potatoes should feel heavy for their size, indicating they are not dehydrated.

Avoid red potatoes that have green spots or are sprouting, as these can indicate exposure to light and possible toxin accumulation. Potatoes that are soft or have damp spots should also be avoided, as they may have begun to rot.

Red potatoes should be stored in a cool, dark place with good ventilation. This maintains their firmness and freshness for up to two weeks. Proper storage keeps them ready for cooking and prevents sprouting.

Exposure to light can cause potatoes to sprout and spoil. Avoid storing in plastic bags, which trap moisture and accelerate spoilage. Proper ventilation, such as in a paper bag or basket, ensures they remain fresh and free from rot.

Red potatoes can last for 2-3 weeks when stored in a cool, dark place with good ventilation. Proper storage helps maintain their freshness and flavor, making them a versatile ingredient for various dishes.

Leftover red potatoes can be used in a variety of savory and hearty dishes. Roast them with olive oil, garlic, and herbs for a simple side dish, or mash them with butter and cream for a comforting mashed potatoes. Red potatoes are also great when used in a potato salad with mayonnaise, mustard, and fresh herbs.

Use red potatoes in a casserole with cheese, bacon, and sour cream, or mix them into a breakfast hash with eggs, onions, and peppers. If you have a lot of red potatoes, consider making a batch of potato soup by simmering the potatoes with broth, cream, and cheese. Red potatoes can also be sliced and baked into scalloped potatoes with layers of cheese and cream, or used as a topping for shepherd's pie with ground meat and vegetables. For a quick snack, enjoy red potatoes with a sprinkle of salt and butter, or toss them with olive oil and roast for a crispy treat.