Red potatoes: 17 types of red-skinned potatoes

There are several thousand types of potatoes around the world, so the choice is not easy. With this variety, it is worthwhile to take a closer look at the properties or To look at the claims of individual varieties. The more adapted a potato variety is to its location, the larger the harvest. The potatoes differ, for example, in taste, consistency when cooked and in color. Red-skinned varieties in particular have enjoyed increasing popularity in recent years.

Red potatoes

At first glance, the red-skinned potato does not differ from other variants in yellow or blue. Similar to yellow potatoes, there are waxy and floury as well as early and late cultivars. However, when it comes to the health factor, a red-skinned variety has an advantage because it has significantly more colorings.
The more color a fruit has, the more it protects human cells. These dyes, called anthocyanins, bind free radicals and thereby prevent cells from aging too quickly. It is therefore not only an advantage if the skin is red, but the meat is also reddish in color.

Varieties with light flesh

The most common varieties of red potatoes are those with red skin and light yellow to whitish flesh. The selection of varieties is very large, which is why it is not always easy to keep track. Most of the potato varieties are waxy and ripen earlier.

From A - C

Asterix

Even with the name "Asterix", many children are pricked up and the variety is a good way to make the potato palatable to the children due to the funny name. In its kind, it is mainly characterized by a high yield. It has a very good taste and is resistant to the dreaded late blight.

• ripe medium late
• waxy

Ballwitz red roller

The “Ballwitzer Rotwalze” is a red-skinned variety that has been increasingly forgotten in recent years. It is rarely found in the list of red potatoes because the peel is very laborious to remove. Because this variety does not have a smooth surface and deep eyes, which makes it look rather misshapen. However, it is a very versatile strain. The pulp is predominantly creamy yellow with light reddish grains.

• late ripe
• predominantly waxy to slightly floury

Cheyenne

The “Cheyenne” variety is a new breed that has only been on the market for a few years. She comes from France and was bred for high yields and good storage properties. The taste with an intense potato aroma was not forgotten. The variety could well compete with the popular Laura in the next few years.

• Ripe medium early
• waxy

Cherie

"Cherie" is a variety that cannot be stored, but can be eaten with the delicate shell. It is very easy to grow and care for and ripens early.

• very precocious
• predominantly waxy

tip: If the cultivation of very early ripening potatoes is started early in the year, a second early ripening variety can even be replanted.

From K - L

Canary Peluca

The "Canary Peluca" is a variety that is often rapturous when you look at it because of its color. It has a red to wine-red pattern and a fine buttery taste. Her original home is the Canary Islands, which is why she prefers very warm climates. On the other hand, it is less demanding when it comes to casting. It is very suitable for storage.

• ripe very late
• Mainly floury to slightly waxy

Kerr’s pink

Kerr’s Pink is a very popular variety, especially in Ireland, and is therefore often referred to as "Irish potato". It has an intense pink skin, but it is susceptible to disease. It is mainly suitable for mashed potatoes or potato dough.

• late ripe
• mealy

Laura

The “Laura” variety is the most popular red potato. Above all, it is characterized by its good shelf life and retains its consistency when cooked. This makes it ideal for casseroles or stews, for example. But also as a potato salad it is not only a tasty choice, but also visually interesting, as a reddish color is retained on the outer edge after cooking.

• ripe early to mid-morning
• predominantly waxy

Linz rose

The “Linzer Rose” is a red variety that is particularly common in Austria. It has a very nice creamy yellow pulp and an intense potato taste. It has excellent storage properties, which is particularly evident in the long dormancy.

• early to medium ripe
• predominantly waxy

From P - S

Peach Bloom

Peach Bloom is not a purely red variety of potato, but has a red and yellow marbled skin. However, this makes it particularly attractive as a baked potato. Peach Bloom is a very old variety that is characterized above all by its excellent taste. In addition, it is one of the potato varieties that are very undemanding in terms of culture.

• early to medium ripe
• mealy

Red King Edward VII

The "Red King Edward VII" variety is characterized above all by large tubers when it has a nutrient-rich soil. Due to its size, it is suitable as a baked potato, which can also impress with its red skin. For good yields, however, it is not only tied to nutrient-rich soil, but also to a constant supply of water

* Ripe very late
* predominantly waxy

sputnik

The name "Sputnik" is not a coincidence, but also potato varieties are based on well-known names. In this case, it's a memory of the first satellite launched into space in 1960. The variety originally comes from Poland and is characterized above all by its pleasant mouthfeel when eating.

• ripe early
• predominantly waxy

Varieties of potatoes with red pulp

The list of potato varieties seems almost endless and there are red varieties whose skin is not only reddish in color, but also has red tones inside.

Highland Burgundy Red

The potato variety "Highland Burgundy Red" comes from Scotland and has been on the market since around 1902. It is a real rarity among potato fans because of its color. Due to its smooth shell, it can also be processed in a variety of ways.

• ripe medium late
• mealy

Heather red

The Heiderot variety should not be missing from the overview of red-fleshed potato varieties. It is a typical garden potato that needs a lot of care. For this, gardeners are rewarded with a rich harvest.

• ripe medium late
• waxy

Royal purple

The Königspurpur variety is also a very old breed. It has been available since 1860 and impresses above all with its nutty aroma.

• medium to early ripe
• predominantly waxy

Magenta Love

Red-skinned varieties are easy to grow, while a red-meat variety is significantly more difficult. New breeds are rare, as is the “Magenta Love” variety. It has not been on the market for long, but is mainly characterized by its intense red color on the skin and pulp. It has a very subtle aroma, which makes it versatile. Chips made from these potatoes are particularly eye-catching, but they also cut a fine figure as a potato salad.

• ripe medium late
• waxy

Red salad potato

As the name suggests, Red Salad Potato is very suitable as a salad potato. It is elongated to oval and therefore very easy to cut. However, the tubers generally remain very small, which means that they often no longer have to be laboriously cut.

• late ripe
• waxy

Kefermarkt breeding line

The "Kefermarkter Zuchtstamm" is a red cultivar from Austria. Their flesh is reddish with white marbling. It is mainly cultivated in rougher areas of Austria and is accordingly well adapted to somewhat less warm climates. The red-skinned variety retains its red color both outside and inside, even after cooking.

• ripening medium early
• waxy

tip: Do not cook red-skinned potatoes at too high a temperature. This ensures that the reddish color is better preserved.

Cultivation of red-skinned potatoes

Red potatoes are similar to their yellow relatives in many ways, but they are a little more complex to care for. Almost all varieties require very nutrient-rich soil so that they can develop beautiful tubers. In addition, they must be supplied with sufficient water, especially in the sensitive germination phase up to flowering. Otherwise, not only are the tubers significantly smaller, the potatoes generally produce less yield. Here are yellow-skinned varieties significantly more robust.