Red potatoes (Solanum tuberosum) have thin red skins, creamy white to pale yellow flesh, and a naturally waxy texture that holds its shape well during cooking. Their tender skins are edible and contain anthocyanins, antioxidant polyphenols responsible for their red color, along with other protective phenolic compounds. Although red potatoes contain fewer anthocyanins than deeply pigmented purple potatoes, leaving the skins intact preserves more of these compounds and the fiber concentrated near the surface. Red potatoes also provide vitamin C, potassium, vitamin B6, and chlorogenic acid. Their firm texture makes them particularly well suited to roasting, steaming, potato salads, soups, stews, and sheet-pan meals.