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Red Potato
Red Potato Recipe
Scientific Binomial Name: Solanum tuberosum
Red potatoes are a perfect choice for soups and potato salads because of their firmness and texture. Their natural pigmentation makes red potatoes a favorite among chefs wanting to add pizzazz to their dishes.
Usage: Baked, roasted & fried, potato salad, and added to soups.
Selection: Good-quality Red Potatoes will be firm, smooth-skinned and have bright-red coloring. They should have few eyes, and those few eyes should be shallow.
Storage: Do not wash raw red potatoes before storing - washing them speeds development of decay.
Store red potatoes in a cool (40 - 50° F), dry, well ventilated, dark place to protect them from light exposure and to inhibit quick sprouts from growing. If your potatoes do begin to sprout or grow, cut off the sprouts. If you don't have good storage available, buy in smaller quantities and more often.
Do not refrigerate or freeze uncooked potatoes as this changes the potatoes' starch into sugar. This alters the taste of potatoes and causes the flesh to darken when cooked.
Avoid: Avoid product that is soft, wrinkled, has cuts in the skin or is green-tinted.
Red potatoes are a perfect choice for soups and potato salads because of their firmness and texture. Their natural pigmentation makes red potatoes a favorite among chefs wanting to add pizzazz to their dishes.
Usage: Baked, roasted & fried, potato salad, and added to soups.
Selection: Good-quality Red Potatoes will be firm, smooth-skinned and have bright-red coloring. They should have few eyes, and those few eyes should be shallow.
Storage: Do not wash raw red potatoes before storing - washing them speeds development of decay.
Store red potatoes in a cool (40 - 50° F), dry, well ventilated, dark place to protect them from light exposure and to inhibit quick sprouts from growing. If your potatoes do begin to sprout or grow, cut off the sprouts. If you don't have good storage available, buy in smaller quantities and more often.
Do not refrigerate or freeze uncooked potatoes as this changes the potatoes' starch into sugar. This alters the taste of potatoes and causes the flesh to darken when cooked.
Avoid: Avoid product that is soft, wrinkled, has cuts in the skin or is green-tinted.
Red Pontiac
The Red Pontiac, also known as Dakota Chief, is a red-skinned early main crop potato variety originally bred in the U.S., and is sold in the United States, Canada, Australia, Algeria, the Philippines, Venezuela and Uruguay. It arose as a color mutant of the original Pontiac variety in Florida, by a J.W. Weston in 1945. It was registered by the USDA in 1983. The original Pontiac itself was a hybrid of varieties "Triumph" and "Katahdin" and released in the USA in 1938 and Australia in 1940.
The plants are large and spreading with angled stems and large light purple flowers. The potatoes are deep-eyed and round with dark red skin and white waxy flesh, though can be knobbly if soil moisture is uneven. The skin colour can fade significantly, leaving only the eyes as red.
The plants are large and spreading with angled stems and large light purple flowers. The potatoes are deep-eyed and round with dark red skin and white waxy flesh, though can be knobbly if soil moisture is uneven. The skin colour can fade significantly, leaving only the eyes as red.