When red potatoes are small and newly harvested, they are call "new potatoes" they are available year-round.
Avoid potatoes with cracks, withering or soft spots. If they will be served with the skin on, avoid any with a greenish tinge. this comes from too much exposure to bright light and can be toxic. Store red potatoes for up to 2 weeks in a cool, dark places (50 to 55 degrees F). Refrigeration is not recommended.
Rub thin-skinned red potatoes gently with a sponge; peeling is not necessary, but rinse then well after peeling. Red potatoes are a good choice for low fat oven fried. Cut medium red potatoes (unpeeled) into bite size pieces. Place in a bowl. Drizzle 1 tablespoon of olive oil over potatoes. Toss potatoes to coat. In a 400 degree F oven, bake for 30 to 40 minutes, turning once.