It’s All About Nutrition!

The Versatile Red Potato

Many kinds of potatoes are seen in restaurants, grocery stores, and even homes today, but the most common of these are the russet, round white and our personal favorite the red potato.

Good-quality red potatoes will be firm, smooth-skinned and have bright-red coloring. They should have few eyes, and those eyes should be shallow. Avoid product that is soft, wrinkled, has cuts in the skin or is green-tinted.

Red potatoes are high in fiber if eaten with skins on and can be prepared as baked, roasted, mashed, fried or serverd cold in salads with very good results.

You should not store red potatoes in the refrigerator because this will convert the starch to sugar which will cause the potato to darken when cooked.

Red potatoes should be stored in a cool, dry place and not exposed to extended periods of bright light. This can cause greening and make the potato taste bitter. You should peel or pare green areas from the potato before using it.

Red Potato Nutrition Information
Serving Size: 1/2 cup, cooked (85g)

Amounts Per Serving % Daily Value
Calories 70
Calories from Fat 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Sugars 0g
Protein 2g
Vitamin A 0%
Vitamin C 30%
Calcium 0%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Check out our Roasted Potatoes Supreme Recipe for a great way of preparing red potatoes.

In a future post we will add our Garlic Mashed Potatoes Recipe which is another great way of serving red potatoes.

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Roasted Potatoes Supreme

(from the “It’s All About Nutrition” kitchen)

This recipe is one of our favorite sidedishes and goes well with just about any main course you have in mind.

Ingredients:
2-3 medium red potatoes, skin on
2 medium sweet potatoes, skin on
1 large sweet red pepper
1 medium onion
2 tablespoons of minced garlic
Extra virgin oil
Basil, thyme, dill, parsley, rosemary (fresh or dried)

Wash and scrub red potatoes and sweet potatoes leaving the skin on.

Cut red potatoes in half and then cut in half again; cube into 3/4 inch pieces.

Cut the ends off of sweet potatoes. Cut in half lengthwise then cut in half lengthwise again; cube sweet potatoes to about 3/4 inch pieces.

Cut the onion in half and then cut in half again; cut to preferred size…we like to use larger pieces because they hold up well during roasting.

Cut the ends off of a large red pepper and rinse off seeds; cut into 3/4 inch lengthwise strips and then cube into 1 inch pieces.

Put everything you have prepared into a one gallon ziplock type bag.

Add enough extra virgin oil to lightly coat the contents of the bag. Add 2 tablespoons of minced garlic and fresh or dried basil, thyme, dill, parsley and rosemary (we used from our rosemary tree) to taste.

Seal bag and shake until all ingredients are completely coated with olive oil and seasonings.

Empty contents of bag on to a cookie sheet and cook at 350 F until soft and slightly brown.

Serves 4 – as a side dish

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