Fingerling potatoes are small, elongated tubers, usually three to four inches long, known for their waxy texture and rich, nutty flavor profiles. Unlike large, starchy potato varieties, fingerlings are often heirloom types with naturally thin skins. This delicate skin means that precise harvesting time is necessary to secure the best flavor and ensure the potatoes can be stored without spoiling. While they can be harvested earlier than main-crop potatoes, the timing determines whether you get a tender, fresh potato or a firm, long-storing one.
Visual Indicators for Harvest Timing
The decision of when to harvest fingerling potatoes depends on whether you want “new potatoes” or mature tubers for storage. For delicate, thin-skinned new potatoes, begin a light harvest approximately two to three weeks after the plant’s foliage starts to flower. These early-harvested potatoes must be consumed quickly, as their skins are too tender for long-term keeping.
For potatoes intended for storage, wait for the plant’s natural senescence—the yellowing and dying back of the above-ground foliage (haulms). This signals that the plant has finished transferring energy to the tubers and that the skins have begun to “set.” Once the foliage has completely turned brown and died back, the potatoes are ready for the main harvest. To test maturity, rub the skin of a freshly dug potato; if the skin easily rubs off, it needs more time in the soil.
Harvesting Technique
About one to two weeks before the planned harvest, stop watering the plants to help the potato skins toughen up for storage. Wait ten to fourteen days after the foliage has fully died back before digging. This delay allows the thin fingerling skins to fully set and heal minor abrasions.
When harvesting, use a digging fork instead of a shovel, as the tines are less likely to pierce the tubers. Start digging 12 to 18 inches away from the main stem to avoid spearing outward-growing potatoes. Gently lift the entire root ball and surrounding soil, then carefully separate the potatoes by hand. Any potatoes that are nicked or damaged during digging should be set aside for immediate consumption, as they will not store well.
Post-Harvest Care and Storage
Immediately following the harvest, potatoes must undergo curing and storage. Curing, also called suberization, is a short-term process that allows the skins to fully harden and wounds to heal, protecting against disease and moisture loss. To cure fingerling potatoes, place them in a dark, humid environment (ideally 95% relative humidity) at 50 to 60°F for seven to fourteen days. Ensure airflow during this period to prevent condensation.
After curing, the fingerlings are ready for long-term storage in a cooler location. The ideal temperature is between 40 and 46°F; this slows sprouting but prevents starch from converting into sugar, which causes a sweet flavor. Store them in a dark, ventilated container, such as a paper bag or crate, to prevent the formation of solanine (greening). Do not wash the potatoes until just before use, as the soil residue provides a protective layer that aids preservation.