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Cranberry Red Potatoes
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Cranberry red potatoes are medium in size and are cylindrical and slightly irregular in shape. The skin is deep red to pink with a layer of rough, tan webbing and a few medium-set eyes. Its most notable feature is its rosy pink and cream-colored marbled flesh. When cooked, the flesh of Cranberry red potatoes has a moist and creamy texture and will take on an even more intense deep rose hue. Cranberry red potatoes are waxy and have an earthy flavor with nuances of toasted walnuts. The plants also boast lilac flowers and large dark green leaves.
Cranberry red potatoes are harvested in the late spring through late summer.
Cranberry red potatoes, botanically classified as Solanum tuberosum ‘Cranberry red’, are a cool season crop and part of the Solanaceae, or nightshade family. Also known as the All-Red potato, the Cranberry red is an open pollinated variety known to be one of the highest producing of all the red-fleshed potatoes and is also known for its drought-resistant properties.
Cranberry red potatoes contain vitamin C and potassium. Additionally, they provide antioxidants like anthocyanins, which have been shown to have anti-inflammatory properties.
Cranberry red potatoes are an all-purpose potato and are used in cooked applications such as boiling, sautéing, mashing, or steaming. Since they hold their color even when cooked, they are ideal for dishes such as scalloped potatoes or ratatouille. Steamed Cranberry red potatoes also hold their shape well and can be used to make cold and warm potato salads and can be added to soups, stews, and curries to add a pop of color. Cranberry red potatoes will keep for a couple of weeks when stored in a cool, dry, and dark place.
In the United States and Europe, colorful fleshed potatoes such as the Cranberry red have been growing in popularity in recent years. This change in market preference is due to the growing demand from consumers for “superfoods” that offer superior nutritional properties.
The Cranberry red potato was bred by plant breeder Robert Lobitz of Paynesville, Michigan using the well-known breeding potato, the bison potato. Lobitz originally named the potato all red and released it through Seed Savers in 1984. It was quickly picked up by several seed catalogs, and its name was changed to Cranberry red for marketing purposes. Cranberry red potatoes can be found at farmers markets and specialty grocers in the United States.
Recipes that include Cranberry Red Potatoes. One is easiest, three is harder.
|Food 52||Salt-Roasted Cranberry Red Potatoes with Crème Fraîche and Chives|