Growing Red Potatoes

Red potatoes are generally easy-to-grow small potatoes with thin, edible red skins and white flesh, and are the most common potatoes used for boiling and steaming.

How to Grow Potatoes 05:02

Joe Lamp'l shows how to plant, grow and harvest potatoes.

Red potatoes, the most common variety of potatoes in the United States, have red skin and white flesh. Because they are typically small and roundish, they are sometimes called “new” potatoes, which are actually the young immature, tubers harvested early from any potato variety. In spite of their small size, they remain firm and moist when cooked, and their very thin skin does not need peeling before cooking or eating. They are excellent when boiled, steamed, or roasted.

Red Potato Varieties

Red Pontiac is a very popular mid-season potato that is generally round to slightly oblong. Norland Red holds up very well when cooked. Red Gold has reddish skin and golden-colored flesh.

Red LaSoda and LaRouge are red-skin potatoes which grow well and mature fairly early, important in warmer climates where cool seasons are short. Red Ruby is an early maturing, brilliant red skin potato that stores very well. The heavy-producing All Red has brilliant red skin and light red flesh.

Growing Red Potatoes

Red potato plants need seven or eight hours of sunshine, well-drained moist soil, and good fertility. Plant potatoes during cool weather when there is no danger of a freeze but when temperatures remain below the mid-80s.

Find “seed” potatoes online, but order early while supplies last.  Before planting, cut seed potatoes into small pieces, each with one or two small “eyes” or leaf buds. Plant about three inches deep and a foot apart in rows, hills, raised beds, or containers. Apply an all-purpose fertilizer before planting and an extra bit about a month after plants start growing.

Potato tubers grow on short stolons on lower stems. To avoid tuber greening and a buildup of a poisonous plant alkaloid called solanine, keep tubers in total darkness by piling soil or thick mulch around small plants, repeating as needed until six or eight inches of lower stems are buried.

Harvesting Potatoes

Tiny, extra-tender baby red potatoes can be harvested about three months after planting, but for somewhat larger, mature tubers wait another month or so when plants begin to turn yellow. Because of their thin, delicate skins, dig carefully to avoid cuts and bruises – just gently dust off soil, do not wash as this can lead to decay.

Store mature tubers in a cool, dry, dark area such as in the refrigerator for a few weeks, checking regularly for shriveling and decay. However, because of their thin skin, red potatoes do not store well and are usually cooked rather quickly after harvest. 

More Potato Varieties

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Potato ‘Red Duke of York’

A vigorous first early, producing abundant, good-sized, red-skinned tubers with delicious pale yellow flesh. Perfect in salads when small, and boiled or baked when larger. Young shoots need protection from frost.

Plant: Early spring
Harvest: Early to midsummer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Mimi’

The ideal first early for containers, producing masses of small red tubers with incredibly tasty, waxy, cream-colored flesh. An excellent salad potato with good scab resistance. Protect new shoots from frost.

Plant: Early spring
Harvest: Early summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Foremost’

Harvest this useful early variety from early summer or lift as required throughout the summer. The white-skinned, white-fleshed crop has a firm texture, ideal for salads and boiling. Protect young shoots from frost.

Plant: Early spring
Harvest: Early to late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Charlotte’

A supermarket favorite because of its long, smooth, yellow tubers, with fabulously flavored, waxy flesh.This second early is easy to grow in the garden, and one of the best salad potatoes.

Plant: Mid-spring
Harvest: Mid- to late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Arran Pilot’

A popular first early, excellent for gardeners eager to enjoy large yields of small potatoes with creamy, waxy flesh. Good scab resistance and tolerance of dry spells. Young shoots need protection from frost.

Plant: Early spring
Harvest: Early to midsummer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Saxon’

For baking, boiling, and french-frying, try this floury textured second early. The large, white tubers have a mild, creamy flavor, and the plants display a useful resistance to both blackleg and eelworm.

Plant: Mid-spring
Harvest: Mid- to late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Royal Kidney’

An old maincrop salad variety, ‘Royal Kidney’ produces delicious, yellow-fleshed salad potatoes from late summer. It is also tempting to dig up the plants earlier for crops of tender baby potatoes.

Plant: Mid-spring
Harvest: Late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Kerrs Pink’

This versatile and high-yielding maincrop variety is reliable in most soils. The blush pink tubers have delicious floury cream flesh that is perfect for mashing, french-frying, roasting, and baking. Stores well.

Plant: Mid-spring
Harvest: From early fall
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Ratte’

The long, slightly knobby tubers harvested from this maincrop variety are a real treat. Their dense, waxy, yellow flesh has a strong nutty flavor, making them perfect for salads.

Plant: Mid-spring
Harvest: Late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Sante’

An excellent choice for organic gardeners because of its excellent pest and disease resistance, this maincrop variety yields large cream tubers that are great for baking, boiling, and roasting. Stores well.

Plant: Mid-spring
Harvest: From late summer
Soil Preference: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Pink Fir Apple’

A curious old maincrop variety, producing long, irregular tubers with pink-tinged skin that is best left on during cooking. The waxy flesh, with its earthy flavor, is popular in salads, and the tubers store well.

Plant: Mid-spring
Harvest: From early fall
Soil Preferences: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

Potato ‘Nicola’

Resistance to eelworm and blight makes this variety a good option for maincrop salad potatoes. Large crops of long, yellow, waxy tubers are reliably produced and store well over winter.

Plant: Mid-spring
Harvest: From late summer
Soil Preferences: Well-drained soil, moist soil
Sun or Shade: Full sun

Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited

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