Redskin potatoes contain less starch than other potatoes, giving them a firmer, waxier texture. They hold their shape well after cooking, making them great for scalloped potatoes, potato salads, soups, casseroles and roasts. The skin is thinner than on most other potatoes, and they are often served skin-on. Because of the low starch, they’re not good candidates for mashing; they’ll be sticky and gooey. You can cook redskin potatoes a variety of ways to bring out different nuances in the flavor. They turn out great whether they’re boiled, roasted, or microwaved.
Select fresh potatoes only that have no green spots, sprouts, blemishes or soft areas. A few bad potatoes will spoil your dish.
Scrub the potatoes thoroughly under running water. Dry them with a clean towel before roasting or frying.
Skin and cut or slice the potatoes, if the recipe calls for it. The skin is thin and flavorful. It contains most of the nutrients and adds color to your plate, so keep the skin on unless the recipe specifically calls for the skins to be removed
Fill a large pot with enough water to cover the potatoes by at least 2 inches. Allow enough room in the pot for the water to rise when you put your potatoes in.
Bring the water to a boil. If you like your potatoes a bit firmer, put 1/2 tsp. of lemon juice or vinegar to the water. This helps the potatoes retain their starch. It extends the cooking time a small amount and leaves the potatoes a bit denser with a subtle skin on the surface. Add the potatoes.
Allow the potatoes to cook 12 to 15 minutes if cut and 20 minutes if whole. Test a larger potato for doneness. It should pierce easily with a fork. Try a sample. It should be smooth, creamy and tender. Test every few minutes until the potatoes are done to your preference.
Remove the potatoes from the water to a bowl. They are ready to slice and serve. If you are using them for potato salad, allow them to cool before cutting them. If you are serving them shortly, coat the finished potatoes with a mixture of melted butter, parsley and chives, and cover them to keep them warm.
Preheat the oven to 450 degrees F.
Cut potatoes into large bite-sized pieces and toss with garlic, salt, pepper and olive oil in a large bowl.
Move the potatoes to a shallow baking pan and roast until done, about 30 minutes. Start testing every 5 minutes after 20 minutes. They should be tender on the inside and golden brown on the outside.
Remove from pan and serve hot.
Place potatoes in microwave-safe bowl cover with 1/ 2 cup water for every pound of potatoes.
Cook for 6 to 8 minutes at high.
Test a large potato for doneness. Drain water, dry potatoes with a clean towel and season as desired.
Things You'll Need
12 to 16 small red potatoes
1 tbsp. butter, melted in microwave
1 1/2 tsp. dried parsley
1 1/2 tsp. dried chives
3 tbsp. olive oil
4 to 6 cloves garlic, crushed
Salt to taste
Fresh ground pepper to taste