Red Potatoes, 10 lbs.

Red Potatoes have a thin skin with a vibrant, red color. They are a good choice for cooking because they bring a unique texture to any lunch or dinner meal. Red potatoes are a starchy, root vegetable that originated in Central America. Potatoes are an inexpensive stable pantry item that can have many different textures depending on the cooking process.

What Is the Nutritional Value of Red Potatoes?

Red potatoes are a low-fat, no-cholesterol food. A 100-gram serving of potatoes only contains 70 calories, and they are a good source of essential vitamins. Red potatoes are also a great source of dietary fiber, and they are also a reliable carbohydrate. They're rich in vitamin B, vitamin A and vitamin C. If you consume the skin, you will also get added antioxidants. Red potatoes also contain essential minerals that are needed in a well-rounded diet including thiamin, niacin, folates and pantothenic acid.

How Should I Store Red Potatoes?

The best way to store your 8 lb. bag of red potatoes is in a cool, dark place that is free from moisture. Before storing, you should clean your potatoes. Brush off the excess soil, and then rinse them under cool running water. Allow the potatoes to dry before storing to prevent early spoilage. Red potatoes should be kept well-ventilated, so it is best to store them in an open container. If refrigerated, allow potato to gradually warm to room temperature before cooking to reduce discoloration. If properly stored, they can last up to several months.

How Can I Cook Red Potatoes?

Cooking with potatoes gives you endless possibilities. There are so many red potato recipes, your only difficulty will be narrowing down the options. You can find roasted red potato recipes, baked red potato recipes, oven-roasted red potato recipes, mashed red potato recipes and so much more. Some red potato recipes call for peeling the potatoes and some call for leaving the skins on. They can be cut into cubes, scalloped, diced, sliced or fried. Red potatoes are good with or without seasoning.