Know what’s on your plate
Red potatoes
Calories & nutrition facts
flesh and skin, raw
Nutrition facts
Per 100 g% DV- Calories 70 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%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 70 | 1.9 g | 14 g | 0.1 g |
| 1 × cup, diced | 75 g | 53 | 1.4 g | 11 g | 0.1 g |
| 1 × potato large (3" to 4-1/4" dia) | 369 g | 258 | 7 g | 52 g | 0.5 g |
| 1 × potato medium (2-1/4" to 3-1/4" dia) | 213 g | 149 | 4 g | 30 g | 0.3 g |
| 1 × potato small (1-3/4" to 2-1/4" dia) | 170 g | 119 | 3.2 g | 24 g | 0.2 g |
| 2 × cup, diced | 150 g | 105 | 2.8 g | 21 g | 0.2 g |
| ½ × cup, diced | 37.5 g | 26 | 0.7 g | 5.3 g | 0.1 g |
| 3 × cup, diced | 225 g | 158 | 4.3 g | 32 g | 0.3 g |
| 4 × cup, diced | 300 g | 210 | 5.7 g | 43 g | 0.4 g |
Similar foods
- Red potatoflesh and skin, raw71 kcal / 100 g
- Red skin potato73 kcal / 100 g
- Russet potatoesflesh and skin, raw79 kcal / 100 g
- Potatoflesh and skin, raw77 kcal / 100 g
- White potatoesflesh and skin, raw69 kcal / 100 g
- Russet potatoflesh and skin, raw79 kcal / 100 g
- White potatoflesh and skin, raw69 kcal / 100 g
- Potato skinraw58 kcal / 100 g
- New potatoesraw88 kcal / 100 g
- Potatoesraw88 kcal / 100 g
Questions about Red potatoes
Are red potatoes waxy or floury?
They are generally waxy, so they hold their shape when cooked. That makes them a good choice for potato salad, soups and traybakes rather than very fluffy mash.
Do you need to peel red potatoes?
No. The thin skin is edible, and leaving it on helps the potatoes keep their shape. Scrub them well under running water and trim away any damaged or green patches.
How long do red potatoes take to boil?
Cut into even chunks, they usually take about 15–20 minutes in gently boiling water; whole small potatoes can take around 20–25 minutes. They are ready when a knife slides into the centre easily.
How do you roast red potatoes so they turn crisp?
Cut them into similar-sized chunks, parboil for 8–10 minutes, then drain and shake the pan to roughen their edges. Roast in a single layer with hot oil at 200 °C for about 35–45 minutes, turning once.
What dishes are red potatoes good for?
Their firm texture works well in potato salad, leek and potato soup, and roasted potato trays with herbs. For salad, boil the chunks until just tender and dress them while warm so they absorb the flavour.
How should you store red potatoes?
Keep them unwashed in a cool, dark, dry place with some air circulation, such as a paper bag or an open basket. Avoid storing them in the fridge, and keep them away from onions, which can speed up sprouting.
Can you eat red potatoes that have turned green or started sprouting?
Cut away small sprouts and any green patches generously; discard potatoes that are very green, badly sprouted, shrivelled or soft. Green parts can taste bitter and may contain higher levels of natural potato toxins.
Source: USDA FoodData Central 170029 · per 100 g · carbohydrate per EU label, fibre excluded
