Stu Pot
Well-Known Member
Lately we have been getting small red potatoes in our local stands, markets at at local restaurants. Other expats tell me they are dyed red. And the test is whether they lose some of their red coloring when rubbed or cooked.
I bought some and when I rub them when wet, I do get a bit of red on a white cloth. And when I boil them, there is a loss of skin color. But I am unsure whether this is simply their nature or if it is indicative of a dye.
Opinions appreciated! FWIW, they are absolutely divine tasting....creamy and reminiscent of the best fingerlings I used to get in the US. FYI, most Mexican potatoes are rather lackluster in both taste and texture. I wonder if these red little ones are being grown for the US market (and we are lucky to get some of them locally).
I bought some and when I rub them when wet, I do get a bit of red on a white cloth. And when I boil them, there is a loss of skin color. But I am unsure whether this is simply their nature or if it is indicative of a dye.
Opinions appreciated! FWIW, they are absolutely divine tasting....creamy and reminiscent of the best fingerlings I used to get in the US. FYI, most Mexican potatoes are rather lackluster in both taste and texture. I wonder if these red little ones are being grown for the US market (and we are lucky to get some of them locally).