BC local grown Red potatoes have less starch than russets or whites.
Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Their thin yet vibrant red skin adds appealing colour and texture to side dishes and salads.
Reds are frequently used to make tender yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed.
Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity.
Good in soups, potato salads, boiled, steamed, sauted, roasted, and scalloped/au gratin.