There are more than 5,000 varieties of potatoes in the world. In the United States, the most common variety includes the red potato.

Round, red potatoes belong to the red family of potatoes and include the Red Lasoda and Red Pontiac varieties. Red potatoes have smooth, thin skins and white insides. This type of potato is firm and most easily used in casseroles, soups, salads or boiled, steamed and roasted.

Red potatoes make a delicious addition to many recipes. These thin skinned vegetables are often easier to peel than white potatoes, and make an attractive, colorful dish. Red potatoes can easily be spiced up with any dried herb or sauteed in your favorite oils and dressings.

TIPS, TRICKS AND FACTS

TRY using red potatoes in your favorite potato salad recipes. Due to their thin skins, they don't need to be peeled, which means you'll save time.

RED potatoes are high in fiber if eaten with skins on. Because the skins are so thin, it's always best to try and leave them on when preparing, cooking and handling.

UNLIKE other potatoes, reds can be easily cooked in many ways. Red potatoes are especially delicious when cooked with moist heat, including the microwave.

JUST because you have red potatoes, don't mean they're of the new variety. This is a common misconception. New potatoes are defined as prematurely harvested tubers.

TO COOK red potatoes in the microwave, use 1/2 cup of water per pound of potatoes and cook on high 6-8 minutes per pound. When soft, top with butter and your favorite herb or spice.

Potatoes are naturally high in vitamin C, potassium and fiber.

Red potatoes can be easily grilled or roasted. They're especially delicious with olive oil and nuts.