Red Potatoes
Estimated Inventory, 50 lbs : 44.46
This item was last sold on : 07/16/25
Description/Taste
Red potatoes are small starchy vegetables that average about 140 to 280 grams in weight. They can have a round or oval shape with small indentations across their surface. This vegetable has a dark, ruby red-pink skin dusted with light brown speckles, spots, and scrapes, giving them the appearance of being lightly covered in dirt. Red potatoes' skins has a soft texture with a few medium-set eyes found across their surface. This thin skin can be peeled away to reveal a light yellow-white flesh that’s crisp and firm. Cooking this flesh makes it soft, creamy, and moist. Upon eating, Red potatoes have a waxy and dense texture and a mild, buttery, and earthy flavor.
Seasons/Availability
Red potatoes are available year-round.
Current Facts
Red potatoes, botanically classified as Solanum tuberosum, belong to the Solanaceae family, which also includes tomatoes, eggplant, and bell peppers. Popular varieties include Ciclamen, Desiree, Heiderot, Franceline, Laura, Red Emmaline, and Rosara, originating from countries such as Hungary, the Netherlands, France, and Germany. The red color of potatoes can vary based on their growing region. Red potatoes from the volcanic soils of the Pacific Northwest typically have a darker hue, while those grown in the sandy loams of Florida tend to be a lighter, pink-red tone. This variety is primarily valued for its culinary uses and is popularly incorporated into recipes worldwide.
Nutritional Value
Red potatoes are a rich source of vitamin C, which boosts the immune system and promotes healthy skin by aiding collagen production. Their folate content supports cell function and tissue growth, making it vital for expectant mothers. Red potatoes also contain lutein, an antioxidant that encourages eye health. They provide the body with copper, which helps maintain healthy nerves and immune function, and potassium, essential for heart health and regulating blood pressure. Red potatoes' niacin content plays a role in energy metabolism, while manganese and magnesium contribute to bone health and muscle function. The phosphorus in Red potatoes helps the formation of strong bones and teeth.
Applications
Red potatoes should not be eaten raw and are best suited for boiling, baking, or roasting. They readily absorb accompanying flavors and offer a hearty textural element in a variety of dishes both cold and hot. Red potatoes can be incorporated into soups, stews, curries, dumplings, and potato salads or served baked with cheddar cheese, butter, chives, bacon bits, and sour cream. They are commonly diced and sautéed for breakfast hash or sliced thin and used on pizzas, scalloped potatoes, casseroles, frittatas, or potato chips. They can be cubed, roasted, and served alongside meats and grilled veggies as a hearty side dish. Red potatoes pair well with lemon, garlic, parmesan cheese, rosemary, herbs, basil, dill, parsley, goat cheese, leeks, sausage, Shishito peppers, and green beans. They will keep for a couple of weeks when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
The majority of Red potatoes grown in North America are sown in the Red River Valley, a fertile region stretching across North Dakota, Minnesota, and Manitoba, Canada. With over 250 potato growers, the rich soil of this valley, nourished by the winding Red River of the North, provides an ideal environment for farming these starchy vegetables. The river flows 550 miles northward from Breckenridge, Minnesota, to Lake Winnipeg in Canada and produces varieties such as the Red Norland, developed in North Dakota, and the Chieftain, developed in Iowa. Its path through the Great Plains nurtures fertile farmlands that also produce much of the United State's sugar beets. The tree-lined Red River was once a bustling trade route for French Canadian voyagers transporting bison and beaver hides. It now supports a thriving agricultural community that includes the cultivation of Red potatoes.
Geography/History
Red potatoes were first grown in the mountains of Peru. During the colonization period, Spanish explorers encountered these potatoes, brought them back on their returning voyages, and introduced them into Europe during the mid-1500s. These potatoes were also transported to the United States during British imperialism. Red potatoes are grown both commercially and in home gardens in climates with cool temperatures and mild summers. They are not typically found in the wild, as they are a cultivated variety bred on a large scale in commercial farming operations. Today, they are widely available at grocery stores and farmers' markets worldwide but are particularly popular in South America, Europe, Canada, North Dakota, Minnesota, Wisconsin, Washington, Idaho, Arizona, and California.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Dot Cafe | San Diego CA | 914-263-1424 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Savory Moment (1) | Carlsbad CA | 619-633-8863 |
| insideOUT | San Diego CA | 619-888-8623 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Feast and Fareway | Coronado CA | 619-356-5444 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Chocolate Bar | Carlsbad CA | 442-500-2007 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Order Fire Barbecue | Santee CA | 619-768-3986 |
| Stout Public House | San Diego CA | 619-702-7933 |
| Turf Supper Club | San Diego CA | 619-234-6363 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Pete's Seafood and Sandwich | San Diego CA | 619-852-1493 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Mister A's | San Diego CA | 619-239-1377 |
| Aztec Shop Catering | San Diego CA | 619 594-3576 |
| Leucadia Pizza Point Loma | San Diego CA | 619-295-2222 |
| Institutes of Health LLC | San Diego CA | 800-270-5016 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Searcher Sportfishing | San Diego CA | 619-861-4640 |
| Spirit of Adventure Sportfishing | San Diego CA | 619-454-9711 |
| Leucadia Pizza Scripps Ranch | San Diego CA | 858-530-2222 |
| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Casa | San Diego CA | 619-581-3003 |
| Carolines Seaside Cafe | La Jolla CA | 619-646-1481 |
| Pascucci Pasta | San Diego CA | 619-285-8000 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Polaris Supreme | San Diego CA | 619-390-7890 |
| La Valle Coastal Club | Rancho Santa Fe CA | 858-759-5473 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Sandbar Sports Grill | San Diego CA | 858-488-1274 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Single Fin Surf Grill | San Diego CA | 619-948-7873 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
Recipe Ideas
Recipes that include Red Potatoes. One
is easiest, three is harder.
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