Red potatoes are waxy and creamy — they hold their shape when cooked, making them the right potato for boiled potato chaat, dum aloo, potato salad, and any dish where you want distinct, non-mushy potato pieces. The opposite of a russet, which falls apart.

Holds Its Shape

• Red potatoes — waxy variety
• Holds shape when boiled or braised
• For chaat, dum aloo, potato salad
• Creamy texture, thin skin

How to Use

Boil whole or halved — they stay firm and creamy. Dice for potato chaat with tamarind and green chutney. Halve for dum aloo in gravy. Cube for potato salad.

Frequently Asked Questions

Red vs white potato — when to use which?
Red (waxy) for dishes where potatoes need to hold their shape. White (starchy) for mashing, samosa, and tikki.

Do I need to peel them?
The thin red skin is edible and adds color. Peel only if the recipe requires it.

Can I make samosa with red potatoes?
Not ideal — they do not mash as smoothly as starchy potatoes. Use white/russet for samosa.

Fresh produce.