Red potatoes are smaller with a thinner skin and white, waxy flesh. They are versatile and well-suited for cooking, roasting, and boiling. They are low in fat, high in potassium, and a good source of fiber. Different varieties of red potatoes have different origins and growth times, with some better suited to specific regions of the US.
Red potatoes are a type of potato with red skin and typically a smaller size than many potatoes. Sometimes called summer potatoes, red potatoes have a thinner skin than is found on many potato varieties and white flesh that is firm and waxy. The main varieties of the red potato family are well suited to cooking, roasting and boiling.
Most red potato varieties never go into commercial long-term storage facilities. The potato industry considers a potato that has never been stored as a new potato. Consumers also often refer to red potatoes as new potatoes because the tubers commonly arrive at markets soon after harvest.
Low in fat and high in potassium, red potatoes also have good amounts of vitamins B6 and C. They’re a good source of fiber, particularly when eaten with the skin on. They’re filling and can be a nutritious addition to a meal — or be a meal — as long as you avoid adding large amounts of fat- and salt-laden condiments. This type of potato may not be used in mashed potatoes as frequently as some other varieties, although it is popular as a boiled potato, as a dressing, and in many types of potato salad.
Red potato varieties have similar characteristics but different origins and growth times. This versatile potato grows in many regions of the world, although some U.S.-grown red potatoes are better suited to specific regions of the country. The La Soda Red Potato was first grown in 1953 in the state of Louisiana, where the warmer climate allows growers to harvest it in the winter and sell it fresh. This potato is a popular variety in the southeastern states. Louisiana also grows the red LaDonna potato, which has been available as a stock and table potato since 1962 and also favors the southeastern US climate
Norland is the second oldest variety of red potato successfully grown in the United States. Introduced in 1957 in North Dakota, it is oblong, much like a russet potato, albeit with a medium red skin. It adapts to many growing environments. North Dakota also introduced the Viking in 1963, developing it by combining the Nordak and Redskin varieties. Viking potatoes can be round or oblong.
Chieftan red potatoes originate from Iowa, where they were developed in 1966. These potatoes are easy to grow and thrive in many regions of the U.S. In 1982, Colorado began producing the red Sangre potato, which is larger than the medium red potato, matures later in the year and has an autumn harvesting period. Red Pontiac is a red potato first grown in 1983 in Michigan. Long potatoes also grow in Canada, where producers export them for seed stock.
The Red Rudel Minnesota debuted in 1994 with a shape ranging from the round to the oval shape more common to potatoes. This potato may have nets on its dark red skin. Nordwomen, developed in North Dakota and available since 1995, have dark red skin, tend to be oval in shape, and are larger than other red potatoes.
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