The Forktionary Angle
"The creamy, thin-skinned spud, perfect for roasting whole or boiling."
Definition
Small, waxy-textured potatoes with thin red skin, prized for their ability to hold shape and mild, earthy flavor.
Sensory Profile
Technical Metrics
Optimal Cooking Method
Roasting/Boiling
Skin Characteristics
Thin, no need to peel
Starch Content
Medium-low (waxy type)
Nutrition Facts
Per 1 medium (170g)Chef’s Secret
For perfectly crispy roasted baby red potatoes, par-boil them until just tender, then rough up their skins by shaking them in a colander before roasting.
Substitutions
Yukon Gold Potatoes
1:1Similar waxy texture and mild flavor, slightly larger.
New Potatoes
1:1General term for small, immature potatoes with thin skins.
Small Russet Potatoes
1:1More starchy, will be fluffier when cooked, less waxy.
Sweet Potatoes
1:1Different flavor profile, but similar versatility for roasting/boiling.
Buying Guide
Choose firm, smooth potatoes free of sprouts, green spots, or soft spots. Store in a cool, dark, well-ventilated area.
