Taste and Texture

• Red-skinned potatoes are sometimes classified as new potatoes, meaning they're among the first potatoes harvested in summer and they're used soon after they're harvested. They have thin, edible skins and soft, waxy flesh. Their taste is pleasantly sweet. Red potatoes are similar to other thin-skinned potatoes, such as Yukon Gold or fingerling potatoes. Russet potatoes are harvested in late summer to fall, and typically allowed to cure for at least 30 days. This curing process dries the skins for longer storage. Russet potatoes may be used peeled or unpeeled, but their flesh is drier, fluffier and starchier.

Using Red-Skinned Potatoes

• Red-skinned potatoes, like other thin-skinned potatoes, are a boon to the busy -- or lazy -- cook, because they don't need to be peeled. Give them a good scrubbing and cut them in smaller chunks, if you like, for faster cooking. Red potatoes taste delicious roasted with a little olive oil and garlic or made into potato salad. Use them in soups or stews. Unlike russet potatoes, they don't work particularly well as baked potatoes because of their thin skins and waxy flesh. When mashed, they're denser and somewhat creamier than mashed russet potatoes.

Storing Potatoes

• All potatoes, including red-skinned potatoes, should be bought and stored the same way. Buy only as many potatoes as you can use in a few weeks and look for potatoes that are smooth and firm. Avoid those that are wrinkled or have sprouts or "eyes." Store potatoes in a cool, dark spot, such as a dry basement. When stored at 45 to 50 degrees Fahrenheit, red-skinned potatoes last several weeks. At room temperature, they last only a week or so. Don't store red-skinned potatoes -- or any other type of potato -- in the refrigerator, which alters their flavor. A green cast means the potatoes have been exposed to light, causing potentially toxic compounds to form. Cut out the green parts or throw out the potatoes.

Which to Buy

• Red-skinned potatoes can be used interchangeably with other thin-skinned potatoes. They have a taste and texture that is completely different from russets, though. If you use potatoes frequently, keep both red-skinned or another thin-skinned type of potato and russet potatoes on hand.