Growing red potatoes in containers is popular due to the ease of harvesting and their relatively quick growth cycle. Red potatoes are often early- to mid-season varieties, maturing faster than many russets, making them an excellent choice for a contained environment. Growers must time the harvest correctly to achieve either the delicate quality of “new potatoes” or the maximum size and storage potential of mature tubers. Knowing the right visual cues and techniques is key to maximizing the yield.
Identifying Readiness for New Potatoes
Red potatoes can be harvested in two phases, starting with “new potatoes.” These are small, immature tubers prized for their tender skins and delicate flavor, meant for immediate consumption rather than long-term storage. The initial harvest generally occurs two to three weeks after the plants begin to flower above the soil line. If the plant does not flower, new potatoes are typically ready seven to eight weeks after planting. This technique is called “robbing” or “bandicooting,” involving gently reaching into the container’s edge to remove a few tubers. The main stem remains intact, allowing the rest of the crop to continue growing toward full maturity.
Determining the Main Harvest Time
For a full harvest intended for winter storage, patience is required until the plant signals it has completed its growth cycle. The visual cue for a mature red potato is the natural yellowing and complete dieback (senescence) of the foliage. This process typically takes place between 90 and 120 days after planting, depending on the variety.
The dieback of the vines allows the potato skins to “set” and thicken, which is necessary for long-term preservation. Tubers harvested before the skins have set will rub off easily and are susceptible to bruising and decay in storage. To encourage skin setting, stop watering the container one to two weeks before the estimated harvest date. Allowing the soil to dry out further toughens the skins, which can be verified by digging up a test potato and checking that the skin does not easily rub away.
The Step-by-Step Harvesting Technique
Once the foliage has fully died back and the skins have set, harvesting from a container is straightforward and prevents damage common with in-ground digging. First, carefully cut and remove the dead vines just above the soil surface to clear the working area. A dry day is the optimal time for harvest, as dry soil prevents disease spread and simplifies cleaning.
To extract the potatoes, simply tip the entire container over onto a tarp or drop cloth. This method avoids the accidental piercing that occurs when using a garden fork or spade. Carefully sift through the loosened soil by hand, separating the red tubers from the growing medium. Since red potatoes have relatively thin skins, handling them gently is necessary to prevent scrapes and bruises that shorten their storage life.
Post-Harvest Curing and Storage
Immediately following the harvest, red potatoes must be cured for extended storage. Curing is a two-week process that allows minor scrapes to heal and further thickens the skins. The ideal curing environment is a dark, well-ventilated space with temperatures between 50 and 60°F and high relative humidity (85 to 95%).
After curing, the potatoes are ready for long-term storage, which requires different conditions to prevent sprouting and shriveling. The best storage location is cool and dark, with temperatures maintained between 40 and 45°F and a relative humidity of approximately 90%. Storing red potatoes in perforated bags or ventilated containers helps maintain humidity without trapping moisture, ensuring a longer shelf life.