Your cart is empty
Firm, waxy, and naturally flavourful, Red Potato — known as Lal Aloo in Hindi — is a versatile variety prized for its ability to hold its shape during cooking. With its thin, edible red skin and dense, moist flesh, red potato is the go-to choice for potato salads, roasted dishes, and Indian curries where you want the potato to stay intact rather than break down. Browse our full range in Potato, Onion & Tomato or explore all our fresh produce in Fresh Foods.
Red potatoes are the ideal choice for warm potato salads — boil whole until just tender, halve, and toss with mustard dressing, herbs, and spring onions. They roast beautifully — halve and roast cut-side down with olive oil, garlic, and rosemary until golden and crispy. In Indian cooking, use in Dum Aloo (whole potatoes in a rich spiced gravy) or Aloo Jeera where the potato needs to hold its shape through cooking.
Store in a cool, dark, well-ventilated place — they keep well for 2–3 weeks. Do not refrigerate. Red potatoes have a shorter shelf life than white or russet potatoes due to their higher moisture content, so use within 2 weeks for best quality.
Q: What is the difference between red and white potatoes?
A: Red potatoes are waxier with a firmer, denser flesh and lower starch content — they hold their shape when cooked, making them ideal for salads, roasting, and curries. White potatoes are starchier and fluffier, better for mashing and frying.
Q: Do I need to peel red potatoes?
A: No — red potato skin is thin, tender, and edible. Leaving the skin on retains more nutrients and fibre, and adds a pleasant texture to salads and roasted dishes.
Q: Can I use red potatoes for mashing?
A: You can, but the result will be denser and less fluffy than with white or floury potatoes. Red potatoes produce a chunkier, more rustic mash — which some people prefer for its texture.
