Difference Between Red & White Potatoes

Don't peel any potato unless you want to get rid of most of its nutrients.

Potatoes are largely similar to one another. They are all carbohydrate staple foods, universally available in the United States and many other countries. They taste, smell, look and cook fairly similar to one another. On the whole, there is no profound difference. However, there are some noteworthy variations between red and white potatoes that you may be curious to know.

Nutritional Content

Calorically, red and white potatoes are very similar in energy content, and the energy source is the same complex carbohydrate: starch. Whites are slightly richer in calories, in general, than reds, but the difference is not very significant: about 10 calories' worth in one medium potato. When it comes to vitamin and mineral content, reds have slightly more protein, while whites have slightly more dietary fiber. They are roughly equal in vitamin C (a moderate source) and iron (a poor source).

Consistency

There are two major types of consistency with potatoes: starchier and waxier. Red potatoes are almost always waxier. Some white potatoes are also waxy. The starchier potatoes are always whites, however. These are the bigger ones with a coarse feel to them, such as russets and Burbanks.

Digestibility

The human body digests starchier potatoes slightly more quickly, providing faster energy and less work for the intestines. This same quality makes waxier potatoes a slightly better prospect for diabetics, who are sensitive to changes in blood sugar levels.

Price

Red potatoes tend to be considerably more expensive and slightly harder to find than whites. However, this is also true of the white potatoes that resemble red ones: small and round. The larger, russet-style potatoes are typically a fraction of the price of their smaller white and red counterparts. This is not because russet-style whites are cheaper to grow (on the contrary, they typically require more water and more growing time), but because they are produced and sold at a much larger volume, introducing economies of scale.

Suitability for Cooking

Generally, the starchier russet-style potatoes are better for baking and frying, and in stews, where they will become tender and fluffy. Waxier potatoes tend to be better for boiling and in soups, where they will develop a nice, firm bite and won't fall apart if you try to slice them.

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