Red Potatoes

When red potatoes are small and newly harvested, they are call "new potatoes"  they are available year-round.

Avoid potatoes with cracks, withering or soft spots.  If they will be served with the skin on, avoid any with a greenish tinge.  this comes from too much exposure to bright light and can be toxic.  Store red potatoes for up to 2 weeks in a cool, dark places (50 to 55 degrees F).  Refrigeration is not recommended.

Rub thin-skinned red potatoes gently with a sponge; peeling is not necessary, but rinse then well after peeling.  Red potatoes are a good choice for low fat oven fried.  Cut medium red potatoes (unpeeled) into bite size pieces.  Place in a bowl.  Drizzle 1 tablespoon of olive oil over potatoes.  Toss potatoes to coat.  In a 400 degree F oven, bake for 30 to 40 minutes, turning once.