Red skin potatoes are the most common type of potato grown in the world today. They have been cultivated since ancient times and they are still used as food in many parts of the world including Europe, North America, Australia and New Zealand. There are two main types of red skins: Round or oval shaped, and long or short. Round potatoes are usually smaller than other types, but longer and thicker. They tend to be sweeter tasting than their oval counterparts.
Ornate red skin potatoes (sometimes called “red devils”) are larger and thinner than round potatoes, and often have a reddish hue. Ornate red skins produce the best flavor when cooked, although they can also be eaten raw or boiled in soups.
Long red skin potatoes (also known as “long ears” or “fancy fries”) are medium-sized and thin, and are often coated with sugar. Long red skins make the best mashed potatoes.
Short red skin potatoes (also known as “short ears” or “candy floss”) are small and thick, and usually contain no added sugar. Short red skins make good french fries.
Learn more info about red skinned potatoes on the website, ukpotatoes.org.uk.
The flesh of a red skin potato is mostly white, ranging from a faint pink to a vivid red color. This is why most people assume that a red skin is sweet.
In reality, the color is caused by the presence of antioxidant phenolic compounds which are used by the plant as part of its natural defense system. Most of these compounds are bitter to taste and reduce blood sugar levels, which is why regular consumption of sweet potatoes can help lower cholesterol and prevent heart disease.
The exact color of the flesh is determined by genetics, and varies from variety to variety. Most red skin potatoes contain a high level of important nutrients including iron, copper, zinc, potassium, magnesium and vitamin C.
Although potatoes do contain carbohydrates (in the form of starch), they are low on the glycemic index and are not usually considered dangerous to people with diabetes.
Most red-skinned potatoes can be eaten raw after cooking or boiling. They can be seasoned and eaten as is, baked in the oven or microwaved.
They can also be used in salads. Baked potatoes are a popular meal throughout North America and Europe, typically stuffed with fillings such as butter, cheese, tuna, chili con carne or simply salt and pepper. The flesh can also be mashed or used in soups or stews.
In the United States and parts of Europe, red-skinned potatoes are a popular choice for home gardeners. They are easy to grow from seed and can be grown in all types of soil as long as they are watered well.
In addition, red-skinned potatoes can be left in the ground until needed, allowing gardeners to eat fresh potatoes all year round. If you want to buy red skinned potatoes online, go to the website, ukpotatoes.org.uk.
How To Store Red Skinned Potatoes
It is best to keep red-skinned potatoes in a dark, well-ventilated place at temperatures between 45 and 50 degrees Fahrenheit. This can be achieved by storing them in crates or boxes in an outbuilding or garage.
Do not allow the temperature to go over 55 degrees Fahrenheit, however, as this will start to cause the potatoes to sprout.
Never store red-skinned potatoes near onions, as the gases that they give off will cause the potatoes to rot more quickly.
How To Buy Red Skinned Potatoes
When buying red-skinned potatoes, make sure that they are not sprouting or starting to go green. If you see any green parts, do not buy them as this indicates that the potato is poisonous.
Also, try to buy potatoes that are about the same size. This will ensure that they will all take the same time to cook.
Finally, make sure you only buy red-skinned potatoes that you recognize and have bought before. If you are not sure what a certain type of potato is, do not buy it as this may mean that it is a new variety that you are unfamiliar with.
If you follow these guidelines when buying red-skinned potatoes, you should have no problems.
How To Tell If Red Skinned Potatoes Are Bad
If the red-skinned potatoes are damaged or bruised, you should not eat them. Check the potatoes for any sores, discoloration or soft areas.
Remember, do not eat green parts as this indicates that the potato is poisonous. You can also tell if the potatoes are bad by smelling them – if they have turned bad, they will have a strong, sickly smell.
If you are still not sure if the red-skinned potatoes are bad or not, do not eat them. When it comes to food, playing it safe is always the best policy.
How To Cook Red Skinned Potatoes
There are many different ways to cook red-skinned potatoes, here are just a few suggestions.
Roast potatoes: Wash the potatoes thoroughly and dry them thoroughly. Rub with a little oil, salt and pepper before placing them in a preheated oven (400 degrees F) for about an hour.
Fried potatoes: Cut the potatoes into even chunks about 1-inch thick. Heat some oil (vegetable or rapeseed) in a pan until it is really hot (but not smoking).
Sources & references used in this article:
Factors influencing consumer preference of fresh potato varieties in Maine by JM Jemison Jr, P Sexton, ME Camire – American Journal of Potato …, 2008 – Springer
Red and purple coloured potatoes as a significant antioxidant source in human nutrition-a review by J Lachman, K Hamouz – Plant Soil and Environment, 2005 – Citeseer
Changes in potassium content of different potato varieties after cooking by JD Burrowes, NJ Ramer – Journal of Renal Nutrition, 2008 – Elsevier
Evaluation of potato varieties with high antioxidant activities by measuring phenolic acids in different tuber parts by KH Li, EJ Park, HS Lee, DM Khu, SL Love… – HORTICULTURE …, 2006 – dbpia.co.kr
Environmental conditions influence the content and yield of anthocyanins and total phenolics in purple-and red-flesh potatoes during tuber development by LF Reyes, JC Miller, L Cisneros-Zevallos – American Journal of Potato …, 2004 – Springer
Breeding studies in potatoes containing high concentrations of anthocyanins by CR Brown, R Wrolstad, R Durst, CP Yang… – … Journal of potato …, 2003 – Springer
Anthocyanin pigment composition of red‐fleshed potatoes by LE RODRIGUEZ‐SAONA, MM GIUSTI… – Journal of Food …, 1998 – Wiley Online Library
Variability of phytonutrient content of potato in relation to growing location and cooking method by CR Brown, RW Durst, R Wrolstad, W De Jong – Potato Research, 2008 – Springer