Grocery
Dutch Red Potatoes
What it is
Dutch Red Potatoes are a type of waxy potato known for their smooth, thin, reddish-purple skin and creamy white flesh. They hold their shape well when cooked, making them versatile for various dishes. These potatoes are typically harvested when young and have a slightly sweet, earthy flavor. Their compact texture means they don't become mushy easily, which is a desirable quality for many cooking methods.
How people cook with it
These potatoes are excellent for roasting, boiling, and mashing. Their skin is thin enough to be left on for added color and texture.
- Roasted potato wedges
- Boiled for potato salad
- Mashed potatoes
- Pan-fried home fries
To prepare Dutch Red Potatoes, begin by washing them thoroughly under cool running water to remove any dirt. For many recipes, the thin skin can be left on, adding visual appeal and nutrients. Cut them into uniform pieces for even cooking, whether you are roasting them in the oven with herbs and oil, boiling them for a potato salad, or mashing them with butter and milk. They also perform well when sliced and pan-fried for breakfast dishes. Their firm texture ensures they maintain their integrity during the cooking process.
How it differs from similar foods
Compared to starchy potatoes like Russets, Dutch Reds are waxy. This means they have a lower starch content and a higher moisture content, which helps them retain their shape when boiled or roasted. Their skin is also thinner and more tender than that of many other potato varieties.
Who it is for
Home cooks and professional chefs alike appreciate Dutch Red Potatoes for their culinary flexibility.
How to keep the rest
Store any unused Dutch Red Potatoes in a cool, dark, and well-ventilated place, away from direct sunlight. Avoid refrigerating them, as this can affect their texture and flavor. Keep them in a paper bag or an open container to allow for air circulation. They should be used within a few weeks for optimal freshness.