Red Washed Potato
Red Washed Potatoes
Red washed potatoes have a thin red skin and creamy white flesh. They have a firm, solid texture and stand up well to boiling, making them perfect for stews and salads. Many of the nutrients are found in the skin so look for recipes that leave the skin on.
Red washed potatoes can be bought in large or small quantities and stored in a dry, dark place. A cool temperature is preferred, but do not store potatoes in the refrigerator. A cabinet or cellar is ideal. Choose potatoes with thin skins, free from green patches, bruises, soft spots or shoots. Avoid using potatoes with a spongy texture or wrinkled skin.
Serving Suggestion: Skin-on Smashed Red Potatoes are a filling and delicious side dish. Boil whole red potatoes until very tender. Drain, quarter and place in a large bowl. Top the potatoes with ricotta or cream cheese, salt, pepper and roasted garlic cloves. Mash and combine all of the ingredients until potatoes are mashed but still slightly lumpy. Do not over-mash. Top with crumbled bacon and fresh chopped shallots. Serve with seasoned, broiled beef.