Red Creamer Potatoes
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Red Creamer Potatoes are available all year round.


At the store, look for Red Creamer Potatoes with the fewest blemishes, that are firm and have no buds growing from the top.


Red Creamer Potatoes should be kept cool and dry and dark. In their raw un-peeled form, Red Creamer Potatoes will last 1-2 weeks at room temperature. They will last longer (months) in a cooler environment. 

If raw Red Creamer Potatoes are kept in abundant light, or stored in very cold or very hot places they can develop high levels of toxic Solanin, a naturally occurring alkaloid. If the stored Red Creamer Potatoes have areas of green discoloration, that is from SoIanin. The solanin can usually be removed by simply cutting out the green toxic areas.

If you have peeled your Red Creamer Potatoes, they should be stored in water in the refrigerator where they can be held for up to 3 to 5 days.

Culinary Uses

Red Potatoes, like all Potatoes should be cooked to be eaten. Cooking heat breaks down their naturally occurring carbohydrates, making them digestible by the human body and improves their texture and Mouth Feel.

The main challenge with Red Potatoes is that their skin is very thin and covers a waxy flesh. They do not take to cooking heat the way that some other, better protected, Potatoes might. Heat needs to be applied to them gently.

Further, they are a Waxy Potato which makes them better for Boiling, Roasting, Sautéing, and Stewing than Starchy Potatoes. If your goal is to serve your Potatoes whole or cut (Sliced, Diced etc.) choose a Waxy Potato such as a Red Potato. Just to repeat, Red Potatoes are not good candidates for making Baked Potatoes or Mashed Potatoes, or anything that requires a “starchy” final consistency.

Of minor concern is the fact that Raw Potatoes, which are in the nightshade family, contain small amounts of two toxic alkaloids, Solanine and Chaconine. They are natural insecticides for the Potato and tolerable by humans in small quantities. If you are sensitive to Alkaloids, cooking Potatoes with a technique like Pan Frying, Boiling etc. can essentially “leach” out some of the alkaloids into the cooking liquid or cooking fat.

By whatever method, Red Potatoes should be cooked until they are Al Dente, or “firm to the bite.”  A good way to gauge their Level of Doneness is to use the Knife Test, where a knife blade inserted into a cooked Potato comes out easily and cleanly.

Cooked Red Potatoes also do well in Bound Salads, Soups, and Side Dishes

Portion Size

Allow 1/2-1 Red Creamer Potato per person.


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Nutritional Value USDA
Amount Per 100g
Calories 70
%Daily Value*
Total Fat 0g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 18mg
Potassium 455mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 1g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Red Creamer Potatoes are high in carbohydrates and are a good source of protein, potassium, calcium, niacin, iron, vitamin C, vitamin B-6 and dietary fiber.

Gluten Free


Low Fat


Low Calorie