Red potatoes are a popular choice for home gardeners due to their relatively quick maturity, smooth texture, and distinctive, thin, vibrant red skin. Knowing the optimal time to lift them from the soil is the final step in a successful growing season. The timing of the harvest directly impacts the potato’s size, skin thickness, and suitability for long-term storage.
Identifying Harvest Readiness
Red potatoes can be harvested at two distinct stages, depending on the desired culinary use. The first stage yields “new potatoes,” which are typically ready about 60 to 70 days after planting. At this early point, the tubers are smaller, and their delicate skin is extremely thin and easily rubbed off. Gardeners can carefully reach into the soil near the plant’s base and gently pull a few out without fully disturbing the entire root system.
The second, more common stage is the mature harvest, occurring around 90 to 110 days after planting. The visual cue for maturity is a dramatic change in the plant’s foliage, known as the “haulms.” When the stems and leaves begin to yellow, wither, and collapse, the plant is directing its final energy into thickening the potato skins. This process allows the potato to enter a dormant state and prepares it for extended storage.
The skin sets firmly during this period, protecting the tuber against damage and moisture loss. Waiting until the haulms have died back completely, often two weeks after the initial yellowing, ensures maximum size and skin set. Harvesting while the foliage is still green results in thin-skinned potatoes that are more prone to bruising and will not store well. This waiting period allows the potato to fully develop its protective cork layer, extending its shelf life.
Techniques for Successful Harvesting
Regardless of whether the harvest is early for new potatoes or late for mature tubers, the surrounding soil should be relatively dry when digging begins. Harvesting in wet, muddy conditions increases the risk of skin damage. A pitchfork or a blunt-ended garden shovel is the preferred tool, as sharp spades can easily slice into the developing red potatoes.
To minimize the chance of damaging the tubers, the digging tool should be inserted into the soil well away from the main stem of the plant. A safe distance is 12 to 18 inches out from where the stem emerges. This distance helps ensure the tool is placed outside the cluster of growing potatoes.
The technique involves sinking the fork or shovel deeply into the earth and then gently lifting the entire mass of soil and roots. The goal is to loosen the soil and expose the potatoes, rather than aggressively prying the plant out. Once the plant is lifted, the red potatoes can be carefully detached by hand, gently brushing away the excess soil. Check the surrounding area again, as individual tubers often migrate away from the main root ball. Any potatoes that have been accidentally nicked or damaged during lifting should be set aside for immediate consumption rather than being included with the main harvest intended for storage.
Curing and Preparing for Storage
After the mature red potatoes are extracted from the soil, they require a specific process called “curing” before they can be stored long-term. Curing is a post-harvest treatment that allows the thin skin to thicken and any minor scrapes or bruises to heal over. This healing process forms a protective layer of cork cells, which prevents the entry of pathogens and reduces moisture loss during storage.
The ideal environment for curing is a dark location with high humidity (85 to 95 percent) and a temperature maintained between 50°F and 60°F. The potatoes should be spread out in a single layer and allowed to cure for 10 to 14 days. Good air circulation is important to prevent the development of mold or fungal growth.
Once curing is complete, the potatoes are ready for their final storage destination, which must be cooler to induce dormancy. Long-term storage is best achieved in a dark, slightly humid cellar where temperatures consistently hover near 40°F. Storing them in a ventilated container, such as a burlap sack or a wooden crate, ensures proper airflow and prevents premature sprouting. Avoid washing the potatoes before or during storage, as the residual dirt acts as a protective barrier and moisture increases the likelihood of rot.