Potatoes with red skin are not only pretty but their bright color makes them extra nutritious as well. However, those aren’t the only reasons for growing red potatoes. In fact, it’s just the tip of the iceberg. Read on to learn more about growing these potatoes.
Why Grow Potatoes That are Red?
Potatoes with red skin are healthier than, for example, bland Russets. The reason is in the skin color. The color in potatoes that are red is due to anthocyanains, a common pigment which is associated with being rich in antioxidants and anti-inflammatories. Antioxidants make the spuds more nutritious and a diet rich in antioxidants helps to lower your risk of cancer. Red potato varieties are also a good source of vitamin B6; are fat, sodium and cholesterol free; and (this was a shocker) are an excellent source of potassium - even more than a banana! If all this doesn’t encourage you to include more red potato varieties into your diet, consider this. Red potatoes have less of a starchy texture and more of a waxy one. This makes them excellent for use in salads, soups, roasted, or boiled. They keep their lovely color when cooked as well as their shape. They have thin skins which can, and should, be left on which means no more peeling. They even make awesome mashed potatoes; again, leave the skin on.
Types of Red Potatoes
There are so many choices when considering growing red potatoes. Red Bliss is probably the variety that most people are familiar with but by no means the only variety. Most have white to off-white flesh, which contrasts nicely with their different hues of red. Red Gold potatoes, however, have yellow flesh and red skin, a stunning combination. Adirondack red potatoes have mottled pink blushed flesh and red skins. This variety’s color does fade when cooked, but only to a mauve shade. Other types of red potatoes to try growing include:
- La Rouge
- Red La Soda
- Red Pontiac
- Red Ruby
Red potatoes are grown just like any other type of potato and will yield plenty for you and your family to enjoy.
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Amy Grant has been gardening for 30 years and writing for 15. A professional chef and caterer, Amy's area of expertise is culinary gardening.
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