Types: Different types of red potatoes?

Subject: Different types of red potatoes?
Newsgroups: rec.food.cooking
From: daveyj (daveyjakob at netscape.net)
Date: Sun, 03 Jun 2007 23:05:13 -0000
The markets here in the Northeast sell 2 different kinds of red potatoes, seemingly at different times.

The kind I prefer have a light red, papery skin that will just about fall off when I wash them gently and have a texture that only needs light cooking with the skins on. They are the best for any potato dish other than french fries. (Actually, they make pretty good fries, and are great deep-fried whole with skins on).

The other type have a deeper red, waxy looking skin that has to be peeled off. They are similar to most white varieties, taste the same as old white varities, and require the same cooking. I tried them a couple of times then stopped buying them because produce managers are charging higher prices for both red types.

Could anyone tell me the variety names and the different growing conditions?

(BTW: I love and buy all different types of potatoes. These waxy reds being sold at a higher price have me stumped).