Know what’s on your plate
Red potato
Calories & nutrition facts
flesh and skin, raw
Nutrition facts
Per 100 g% DV- Calories 71 kcal —
- Protein 1.9 g 4%
- Carbohydrate 14 g 5%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.7 g 6%
- Sugars 1.3 g —
- Sodium 18 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 8.6 mg 10%
- Vitamin D 0 µg 0%
- Vitamin E 0.01 mg 0%
- Vitamin K 2.9 µg 2%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 1.1 mg 7%
- Pantothenic acid (B5) 0.28 mg 6%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 18 µg 5%
- Vitamin B12 0 µg 0%
- Choline 16.4 mg 3%
Minerals
- Calcium 10 mg 1%
- Iron 0.73 mg 4%
- Magnesium 22 mg 5%
- Phosphorus 61 mg 5%
- Potassium 455 mg 10%
- Zinc 0.33 mg 3%
- Copper 0.13 mg 15%
- Manganese 0.14 mg 6%
- Selenium 0.5 µg 1%
Similar foods
- Red potatoesflesh and skin, raw70 kcal / 100 g
- Red skin potato73 kcal / 100 g
- Potatoflesh and skin, raw77 kcal / 100 g
- Russet potatoesflesh and skin, raw79 kcal / 100 g
- White potatoflesh and skin, raw69 kcal / 100 g
- Russet potatoflesh and skin, raw79 kcal / 100 g
- White potatoesflesh and skin, raw69 kcal / 100 g
- Potato skinraw58 kcal / 100 g
- Sweet potatoraw86 kcal / 100 g
- New potatoesraw88 kcal / 100 g
Questions about Red potato
Do you need to peel red potatoes?
Usually not: the thin skin is edible and helps the potatoes hold together when boiled or roasted. Scrub them well, trim any eyes or damaged patches, and leave the skin on for potato salad or smashed potatoes.
How long do red potatoes take to boil?
Cut them into evenly sized chunks and simmer for about 15–20 minutes, or boil small whole potatoes for 20–25 minutes. They are ready when a knife slides into the centre without resistance; drain promptly so they do not turn waterlogged.
How do you roast red potatoes so they turn crisp?
Cut them into bite-sized pieces, toss with oil and seasoning, then spread them in one layer on a hot tray. Roast at 220°C for about 35–45 minutes, turning once; overcrowding the tray makes them steam rather than crisp.
How should you store red potatoes?
Keep them unwashed in a cool, dark, dry, well-ventilated place, such as a cupboard or paper bag. Avoid the fridge, which can make their flavour sweeter, and discard potatoes that are badly shrivelled, mouldy or green.
What dishes are red potatoes especially good in?
Their firm flesh tends to keep its shape, so they work well in potato salad, soups and stews, as well as boiled or roasted alongside a main dish. For potato salad, boil them whole or in large chunks and dress them while still warm.
Are red potatoes better for potato salad than russet potatoes?
Usually, yes: red potatoes tend to stay firm after boiling, while russets are starchier and more likely to break apart. Choose russets for fluffy baked potatoes or mash, and red potatoes when you want distinct pieces.
Can you eat a red potato that has started to sprout?
If it is still firm and has only a few small sprouts, cut the sprouts and any nearby eyes out generously before cooking. Throw it away if it is green over a large area, soft, shrivelled or bitter-smelling.
Source: Canadian Nutrient File 5286 · per 100 g · carbohydrate per EU label, fibre excluded
