Red Potatoes

Usage:
Baked, roasted and fried, in potato salad and added to soups.

Selection:
Good quality red potatoes will be firm, smooth-skinned and have bright-red coloring. They should have few eyes, and those few eyes should be shallow.

Storage:
Store red potatoes in a cool (40-50°F), dry, well ventilated, and dark place to protect them from light exposure and to inhibit quick sprouts from growing. If your potatoes do begin to sprout or grow, cut off the sprouts. If you don't have good storage available, buy in smaller quantities and more often.

You may store small quantities of fresh red potatoes in your vegetable drawer in the refrigerator. Never freeze fresh, uncooked potatoes as they will decay when unthawed.

Content courtesy of www.produceoasis.com