Cranberry Red Potatoes
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Cranberry Red potatoes have a deep cranberry-red skin which is often covered in parts with a layer of rough tan webbing. Its most notable feature is its rosy pink tie-dyed swirled flesh which displays varying hues of pink and white. Cranberry Red potatoes can be medium or small in size, depending on when they are harvested. Their shape is cylindrical and slightly lumpy. 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. Cooked Cranberry Red offers an earthy potato flavor with nuances of toasted walnuts.
Cranberry Red potatoes are harvested late spring through the late summer.
Cranberry Red potatoes, botanically a part of Solanum tuberosum, are a cool season crop and part of the Solanaceae family. Also known as the All-Red potato, the Cranberry Red is an open pollinated variety known to be one of the best producing of all the red-fleshed type potatoes. The Cranberry Red is also renowned among potato growers for its drought resistant properties and touted as being capable of producing a high yield even after months without rain. Potatoes with red, pink and purple flesh such as the Cranberry Red have seen a boom in popularity since 2010 and can be found at farmers markets and specialty grocers when in season.
Cranberry Red potatoes offer vitamin C and potassium. Additionally, similar to berries, they offer antioxidants specifically anthocyanins which have been shown to have anti-inflammatory properties and are also responsible for the potato’s vibrant coloring.
Cranberry Red potatoes are a great all-purpose potato and can be used in preparations that call for conventional red potatoes. The Cranberry Red variety are said to be at their best flavor when boiled, sautéed, or steamed. Since they hold their color even when cooked, they are ideal for applications that showcase their vibrant hued flesh. Slice thin and use to make scalloped potatoes or incorporate into ratatouille. Steamed Cranberry Red potatoes also hold their shape well and can be used to make cold and warm potato salads. Add slices of Cranberry Red potato to soups, stews and curries to add a pop of color. Slice into wedges and combine with other potatoes for a roast potato medley. Cranberry Red potato can also be used to make baked potatoes, or they can be boiled and mashed for a colorful take on the classic dish, mashed potatoes. An excellent keeper, the Cranberry Red, will keep well when stored in a cool, dry and dark location.
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 not surprising considering the growing demand from consumers for “superfoods” that offer superior nutritional properties as well as the rising popularity of unique produce items on the culinary scene.
The Cranberry Red potato was first bred by plant breeder Robert Lobitz of Paynesville, Michigan using a popular breeding potato at the time known as 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. A high yielding variety the Cranberry Red potato plant prefers full sun and is more drought tolerant than other potatoes. Cranberry Red also shows some resistance to scab, a common potato plant disease. Cranberry Red plants grow to be fairly large by potato plant standards and boast lilac flowers and large dark green leaves. When the leaves and flowers die back the fully mature sized tubers are ready for harvest.
Recipes that include Cranberry Red Potatoes. One is easiest, three is harder.
|Food 52||Salt-Roasted Cranberry Red Potatoes with Crème Fraîche and Chives|
|Kitchen Therapy||Roasted Parmesan Cranberry Red Potatoes|