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With a rosy, red skin, petite size and firm, moist texture, red roaster baby potatoes are well suited for salads, roasting, boiling and steaming. These baby red potatoes are often referred to as “new potatoes” because they are harvested before reaching a larger, mature size.

Serving Suggestions:

Toss with olive oil and herbs such as thyme, rosemary or tarragon and roast until tender and crisp.  Boil and serve with aioli (a garlicky mayonnaise). Slice or dice and make skillet potatoes with chopped onion and peppers. Boil, quarter and serve with green beans, hard-cooked eggs, olives and tuna for a Nicoise salad.

Storage:

Potatoes should be kept in a cool, dark place with good ventilation. The ideal storage temperature is 45 to 50 degrees F. Don’t store potatoes in the refrigerator. Also keep potatoes away from prolonged exposure to light, which causes them to turn green and develop a bitter flavor.