When first harvested, they are waxy and good for boiling.
After a time in storage, when some of the sugar has been converted to starch, the potato becomes somewhat more suitable for baking and mash.
Almost half the red potatoes currently (2005) sold in America are Red LaSoda potatoes.
Stores well, but the red skin fades during storage.
Red LaSoda Potatoes were discovered in 1949 in South Dakota by a C.S. Blackman as a sport of LaSoda Potatoes, which were developed from a cross between Bliss Triumph and Katahdin potatoes.
Developed at Louisiana State University.