Red potato
Solanum tuberosum (red-skinned cvs.) · Tuber
Top 10 pairings
The red potato is the classic waxy, low-starch tuber: round and smooth with a thin, rosy-red skin and firm, moist white flesh that holds its shape under heat — the go-to for boiling, potato salad and roasting where you want creamy, intact pieces rather than fluff.
Picking a good onedrag
Freshly liftedSprouting and green
Cured and dormantBuy the sackThe keeper — roast, mash, fry, bake, anything
SkinSet firm, dry, matte
FleshFirm right through
EyesDimpled but dormant
SmellFaint, almost nothing
These cues are Potato's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
75%
Edible part
213 g · peel and eyes out
284 g
Weight each
each one
Keeping ittap a temperature
Below about 4°C starch turns to sugar, so it fries dark and bitter. Warming partly helps.
95–99%
Humidity
Steady
Airflow