This week’s Vegetable Box Feature: Red Potatoes… the healthiest of all potatoes
Did you know?
- There are more than 5,000 varieties of potatoes in the world. The most common variety includes the red potato
- Red potatoes are in the “waxy” potato family, meaning they have a thin skin and are lower in starch than their cousin, the russet potato
- Half of the fiber found in potatoes comes from the skin. In addition to fiber, the skin of red potatoes is packed with healthy nutrients!
- ½ cup serving provides 45% of the recommended daily intake of Vitamin C
- They get their red from the anthocyanains, a common pigment which is associated with being rich in antioxidants & anti-inflammatories
- Red potatoes have more potassium than a banana
Where to Store it?
Keep them on the pantry shelf. Potatoes need airflow to prevent the accumulation of moisture, which can lead to spoilage. The best way to allow free circulation of air is to store them in an open bowl or paper bag. Do not store them in a sealed container like a Ziploc bag or lidded glassware.
Please do not peel your potatoes before using them! If you peel the potatoes, you will lose a lot of their health benefits. Instead, use a vegetable scrubber and a little cool water to remove any dirt or debris from the potatoes. Thoroughly dry the potatoes off after washing if you are roasting them so the skin becomes crispy.
How to Use:
Red potatoes can be enjoyed baked, boiled, smashed, roasted or fried and added to soups, salads or enjoyed as a delicious side dish.
Tips for making the BEST roasted red potatoes
Follow these tips to make crispy roasted potatoes that everyone will love!
- Thoroughly wash and dry the potatoes before dicing them.
- To assure even cooking, dice the potatoes into pieces as close in size as possible.
- Don’t overdo the oil. All you need is a light coating of olive oil to allow the seasoning to stick.
- If the potatoes aren’t crispy enough for your liking, you can place them under a broiler for a few minutes. To prevent them from burning, be sure to watch them closely!
Roasted Red Potatoes
Created by: Tastes Lizzy T
A delicious side dish that pairs perfectly with just about everything.
- 2 cups diced red potatoes
- 1 tsp Italian seasoning
- ½ tsp parsley flakes
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- Olive oil cooking spray
1. Preheat oven to 450 degrees.
- Place diced potatoes in a large bowl and spray with olive oil cooking spray.
- Season with Italian seasoning, parsley flakes, salt, garlic powder, and black pepper. Stir to combine.
- Place potatoes in a single layer on a greased baking sheet.
- Bake for 25-35 minutes, stirring halfway through. Potatoes are done when they are golden brown and crispy on the outside.
- If you'd like the potatoes a little more golden brown, place them under the broiler for just a minute or two. Watch them closely!
Classic Italian Potato Salad
Created by: Danielle Esposti
Picnic and BBQ season is just around the corner, this makes the perfect dish for either!
- 24 oz baby red new potatoes, quartered
- 1 TBSP kosher salt, plus more to taste
- 1 ½ TBSP red wine vinegar
- 1 lemon juiced and zested
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- ½ tsp cracked black pepper, plus more to taste
- 1 TBSP chopped parsley
- 1 TSP chopped chives
- Dice potatoes into “fat” quarters. Slice each potato in half lengthwise, then each half widthwise
- Place potatoes into a large 6-quart pot (they need room to move). Add enough cold water to cover the potatoes by about two inches.
- Place the pot over high heat and bring the water to a boil. Add 1 tbsp kosher salt, then reduce heat to medium-high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
- While the potatoes are cooking, make the vinaigrette. Combine the red wine vinegar, lemon juice, lemon zest, and minced garlic in a small bowl. Drizzle in the olive oil and whisk until emulsified.
- Drain the potatoes, shake to release as much water as possible, then place the potatoes back into the hot pot. The heat from the pot will help any residual water dissolve.
- Pour the vinaigrette over the potatoes. Add the pepper, parsley, and chives, and toss to coat. Taste for seasoning and add additional salt or pepper as needed. Marinate at room temperature for at least 1 hour, and up to 4. Serve at room temperature. Leftovers can be stored in the fridge for up to 5 days. Bring to room temperature before serving, or reheat a small portion in the microwave for 30 seconds to remove the chill.
Red Potato Bruchetta
Created by: Leah Brakke
A delicious side or appetizer.
- 1 lb. small red potatoes
- 3 TBSP extra virgin olive oil, divided
- 3 TBSP freshly grated Parmesan cheese, divided
- 1/2 tsp sea salt
- 1/4 to 1/2 tsp crushed red pepper (to taste)
- 2 cups diced fresh ripe tomato
- 2/3 cup small fresh mozzarella pearls (or 1/4 inch cubes)
- 2 TBSP white balsamic vinegar (can substitute with regular balsamic vinegar)
- 2 cloves garlic, minced
- 1/4 cup snipped fresh basil
- Preheat oven to 425°F.
- Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray.
- Slice potatoes 1/4-inch thick and discard small, rounded ends. Place in a medium bowl with 2 tablespoons olive oil and toss well to coat. Add cheese, salt and red pepper and toss again to coat as evenly as possible.
- Place in a single layer on baking sheet and cook for 25 minutes.
- While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl.
- Top potatoes with equal amounts of tomato mixture and bake for 5 minutes more or until cheese is just starting to melt.
- Sprinkle with basil. Serve warm or at room temperature.