Red & Yellow Potatoes

Vegetable

Red & Yellow Potatoes

Description:
Potatoes are hearty root vegetables prized for their versatility and nutrient content. The red variety has thin, smooth skin with a waxy texture that holds shape well when cooked, while the yellow variety has a buttery flavor and creamy interior that’s perfect for mashing or roasting.

Health Benefits:

Excellent source of potassium for heart and muscle health

Provides vitamin C and B6 for immune and energy support

High in complex carbohydrates for sustained energy

Contains fiber (especially with the skin) for digestion

Naturally fat-free and low in sodium

How chefs use them:

Red Potatoes: Great for roasting, boiling, and salads (holds shape well).

Yellow Potatoes: Ideal for mashing, baking, and soups (creamy texture).

General Uses: Fries, hash browns, gratins, and stews.

Texture & Prep Tips:
Red potatoes are firm and slightly waxy, while yellow potatoes are smooth and buttery. Wash thoroughly before use; peeling is optional depending on the recipe.

Flavor profile in a dish:

Red: Earthy, subtly sweet, and slightly nutty.

Yellow: Buttery, rich, and smooth.

Peak Season: Year-round, with harvests strongest in spring and late summer.