The process of harvesting homegrown potatoes in Texas presents a unique challenge due to the state’s vast climate differences. Unlike above-ground crops, the tubers are hidden, requiring growers to rely on visual cues from the plant itself to determine readiness. The timing of the harvest depends entirely on the gardener’s goal: whether they seek the tender, thin-skinned new potatoes or the mature, durable storage potatoes.
Identifying Harvest Readiness
The first sign that potatoes are available for harvest comes after the plant begins to flower. The development of flowers indicates that the plant has started forming small tubers underground, which is the ideal time to gently check for “new potatoes.” These young potatoes have a sweet flavor and delicate, thin skins. They are not intended for long-term storage and should be consumed shortly after they are dug up.
For a true main crop harvest intended for storage, gardeners must wait until the plant signals full maturity through a process called senescence, or “dieback.” This involves the entire potato vine system turning yellow, then brown, and finally completely drying out. The dying foliage signals that the plant is redirecting energy into thickening the skin of the tubers underground.
Once the vines have completely died back, wait an additional one to two weeks before harvesting. This waiting period, known as “skin set,” allows the skin to fully toughen and cure in the soil, improving the potato’s ability to store long-term. Growers should also stop watering the plants one to two weeks before this final harvest to help dry the soil, which makes digging easier and reduces the chance of damaging the tubers. If the skin does not feel firm and peels away easily when rubbed, the tubers are not yet mature enough for extended storage.
Regional Harvest Timing Across Texas
The sheer size of Texas means that potato planting and harvest windows shift dramatically from south to north, following the progression of spring warmth. In the warmest parts of the state, such as the South Texas and Rio Grande Valley regions, the growing season starts earliest. Spring planting typically occurs in late December or January, which pushes the main harvest window to begin as early as late April or May. This early start allows the crop to mature before the most intense summer heat arrives.
Moving into Central Texas, which includes the Austin and San Antonio areas, the window for spring planting is generally from February through early March. This later start shifts the primary harvest time for mature, storage-ready potatoes into late May and June. Gardeners in this zone must monitor the plant’s visual cues closely, as a sudden spike in temperatures can accelerate the dieback process.
The latest harvest window occurs in North Texas and the Panhandle region, where the last frost date is significantly later than in the south. Planting usually takes place between mid-February and early March, similar to Central Texas, but the cooler spring temperatures extend the overall growing season. Consequently, the fully mature potato harvest in these northern areas often happens later, typically throughout the month of July. Regardless of the region, these dates are guidelines and must be confirmed by the plant’s signs of senescence.
Harvesting Techniques and Curing
When the time comes to harvest, choosing a day when the soil is dry is important, as wet soil clings to the tubers and increases the chance of fungal issues. To avoid cutting or bruising the tubers, use a garden fork instead of a shovel. Insert the fork several inches away from the base of the dead potato plant and gently lift the entire cluster of potatoes from the ground.
Once lifted, the soil should be gently brushed off the potatoes, but they should never be washed at this stage. Washing the potatoes before curing introduces moisture and can strip away the protective layer of skin. Any potatoes that have been nicked, cut, or damaged during the digging process should be set aside for immediate use, as they will not store well.
The next step for long-term preservation is curing, which thickens the skin and allows minor abrasions to heal. Curing is achieved by placing the unwashed potatoes in a single layer in a dark, cool, and humid environment for one to two weeks. The ideal conditions are 50 to 60 degrees Fahrenheit and high relative humidity of 85 to 95 percent. After curing, the potatoes can be moved to a final storage location, which should be kept dark, dry, and cool, ideally between 40 and 45 degrees Fahrenheit.