Adirondack Red

Adirondack Red is a red-skinned, red-fleshed potato developed at Cornell University and released in the mid-2000s as a companion to Adirondack Blue. Smooth red skin surrounds pink-red flesh whose anthocyanin color shows best when the medium-starch tubers are cooked gently. Good boiled, roasted, or mashed for colorful dishes, it matures mid-season with moderate yields.