Red skin potato

No. Their thin, tender skins are good to eat, and they help the potatoes hold their shape in salads and soups. Scrub them well under running water and trim away any green patches or sprouts.

Cut them into even-sized chunks, toss with oil and seasoning, then spread them out in a single layer with the cut sides against the tray. Roast at 220 °C for about 30–40 minutes, turning once, until browned and tender.

Yes: their waxy flesh stays firm after cooking instead of crumbling. Simmer whole small potatoes in salted water for about 15–20 minutes, drain, and slice while warm so they take up the dressing.

Keep them unwashed in a cool, dark, dry place with good airflow, such as a paper sack or open basket. Keep them away from onions, and avoid the fridge, where cold can give potatoes an unpleasantly sweet flavour when cooked.

It is better to cook them: raw potato is hard to digest and has a starchy, unpleasant texture. Discard potatoes with green skin or bitter-tasting flesh, as greening can accompany increased glycoalkaloids.

The names are often used for the same kind of potato: a potato with red skin and pale flesh. The red colour is in the skin, so it does not make the inside resemble a sweet potato.

They are different foods, not a simple healthier-versus-less-healthy choice. Per 100 g, red skin potatoes have 73 kcal and 1.7 g of fibre, while sweet potatoes have 108 kcal and 3.94 g of fibre.

A practical side portion is one medium potato, or two small ones; the weight can vary considerably with size. For a meal built around potatoes, serve them with vegetables and a protein-rich food such as beans, eggs or fish.