When it comes to the nutrition in potatoes, the red variety rank on the lower end. They're not as low as white, but russet, sweet, and purple have them beat for total antioxidant content.
ORAC Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010