{"product_id":"red-potato","title":"Red Potato Per Lb","description":"\u003cp\u003eRed 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.\u003c\/p\u003e\u003ch3\u003eHolds Its Shape\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRed potatoes — waxy variety\u003c\/li\u003e\n\u003cli\u003eHolds shape when boiled or braised\u003c\/li\u003e\n\u003cli\u003eFor chaat, dum aloo, potato salad\u003c\/li\u003e\n\u003cli\u003eCreamy texture, thin skin\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eBoil 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.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eRed vs white potato — when to use which?\u003c\/strong\u003e\u003cbr\u003eRed (waxy) for dishes where potatoes need to hold their shape. White (starchy) for mashing, samosa, and tikki.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to peel them?\u003c\/strong\u003e\u003cbr\u003eThe thin red skin is edible and adds color. Peel only if the recipe requires it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I make samosa with red potatoes?\u003c\/strong\u003e\u003cbr\u003eNot ideal — they do not mash as smoothly as starchy potatoes. Use white\/russet for samosa.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014615310563,"sku":null,"price":1.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/1025.jpg?v=1779810347","url":"https:\/\/anorascashncarry.com\/products\/red-potato","provider":"ANORAS CASH N CARRY ","version":"1.0","type":"link"}