Baby potatoes are young potatoes (Solanum tuberosum) harvested before reaching full size, rather than a distinct potato variety. They may be yellow, red, purple, or a mixture of colors, each with its own flavor, texture, and phytonutrient profile. Their thin, tender skins require no peeling, and their higher skin-to-flesh ratio means more of the fiber and phenolic compounds concentrated in and near the skin are retained when eaten whole. Baby potatoes have a naturally creamy texture and slightly sweet flavor and are especially well suited to roasting, steaming, boiling, grilling, and adding to salads and other everyday meals.