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Also known as: new potatoes, red-skinned potatoes, boiling potatoes, red potatoes, fingerling potatoes, French fingerling potatoes, Waxy Potatoes, small red potatoes, early potatoes, baby red potatoes, new red potatoes, creamer red potatoes, chote lal aloo, lal aloo, red bliss potatoes
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, baby red potatoes are highly nutritious. They are an excellent source of potassium for heart health, Vitamin C for immune support, and antioxidants like anthocyanins found in their red skins.
A 100g serving of baby red potatoes contains approximately 77 calories and 17.47g of carbohydrates. They are a low-fat food, providing only 0.09g of fat and about 2.05g of protein per serving.
When prepared by roasting or boiling without heavy fats, they can support weight loss. Their dietary fiber content promotes satiety, helping you feel full longer, while their moderate calorie density makes them a better choice than refined starches.
No, baby red potatoes are not considered keto-friendly. With over 17g of carbohydrates per 100g, they are too high in starch for a standard ketogenic diet, which typically restricts daily net carbs to under 50g.
Yes, baby red potatoes are naturally gluten-free and vegan. They are a whole, unprocessed vegetable, making them safe for individuals with celiac disease or those following a plant-based lifestyle.
No, you should leave the skin on. The skin of baby red potatoes is very thin and contains the majority of the vegetable's fiber and health-boosting antioxidants.
They are best suited for roasting, boiling, or steaming because they hold their shape well. A popular method is to toss them in olive oil and herbs and roast them at 400°F (200°C) until the skins are crispy and the centers are tender.
baby red potatoes is a versatile ingredient found in cuisines around the world. With 77 calories per 100g and 2.05 grams of protein, it's a nutritious addition to many dishes.
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Store them in a cool, dark, and dry place like a pantry or cellar; do not refrigerate them as the cold turns their starch into sugar. When stored properly in a breathable bag, they can last for 2 to 3 weeks.
Check for soft or mushy spots, shriveled skin, or a foul odor. If the potatoes have turned green or have significant sprouts, they should be discarded as they may contain solanine, a natural toxin.
It is not recommended to eat them raw. Raw potatoes contain resistant starches that are difficult for the human digestive system to process, which can lead to bloating and gas; cooking makes the nutrients more bioavailable.