Ingredient substitution guide
Best substitutes for red-skinned potatoes
Best swap for red-skinned potatoes: Yellow potatoes, 1:1; waxy and buttery, great all-purpose swap.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Red-Skinned Potatoes?
The best swap for Red-Skinned Potatoes is Yellow Potatoes, 1:1; waxy and buttery, great all-purpose swap. Another option is New Potatoes, 1:1; small waxy potatoes, similar hold. The table below also lists Fingerling Potatoes and Potatoes, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Yellow potatoes | 1:1; waxy and buttery, great all-purpose swap |
| New potatoes | 1:1; small waxy potatoes, similar hold |
| Fingerling potatoes | 1:1; waxy, holds shape well when roasted |
| Potatoes | 1:1; any all-purpose potato works, texture varies slightly Limits: If they are russets, not for potato salad or gratins; russets fall apart. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- University of Arkansas Cooperative Extension, Knowing the Types of Potato to Use in Your Cooking (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.