WHAT IS A RED BLISS POTATO?
With their bright red skin and smooth white flesh this potato has become a favorite ingredient in soups and baked dishes. This is because red or waxy potatoes tend to be much lower in starch then many of their cousins. High starch tubers like the Idaho are popular in frying or baking recipes. But they don’t hold their shape and texture as well as lower starch potatoes like the Red Bliss or Fingerling! This is also why Red Bliss are not the best for mashed potato recipes (they can be a bit chewy). Ironically despite their slightly higher sugar content, they don’t crisp as easily when fried or roasted. However peeling, washing and soaking the potatoes the night before will help to remove excess starch from the surface which helps make them crispy.
WHY ARE RED BLISS POTATOS GOOD FOR YOU?
Like with most potatoes, most of the nutritional value is contained in its skin. Red Bliss in particular are rich in the minerals iron and potassium, and vitamin B. Also about 50% of the total amount of fiber in the potato is contained in its skin. Red potatoes in general are lower in calories and carbohydrates then Idaho potatoes. But they’re also lower in fiber as well. And the flavonoids and carotenoids present that give the skin its red color are also good for you!
WHEN ARE RED BLISS POTATOS IN SEASON?
Depending on how big you want them, they took about 4 months to grow. There are early, medium and late maturing varieties. Like most potatoes they should be planted about a month before the last frost.
HOW SHOULD RED BLISS POTATOS BE STORED?
Like all tubers store them in a cool, dark place and they’ll keep for months at a time.
WHAT IS THE PROPER WAY TO CUT A RED BLISS POTATO?
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WHAT IS THE DIFFERENCE BETWEEN RED AND RED BLISS POTATOES?
Red Bliss are just 1 member of the red potato family. All of them have higher concentrations of pigments like anthocyanains in their skin . This is what gives all red potatoes their scarlet hue. Red Bliss in particular are lower in moisture and have a denser texture then most other red potatoes. This gives them more flexibility in certain recipes that rely on their structural cohesion, like this Crushed and Crunchy recipe from Kevin Is Cooking.
