Russet potatoes: how to grow, harvest, and store them

Russet potatoes are thick-skinned, starchy potatoes with white flesh that bake up dry and fluffy and make good fries and mashed potatoes. In the garden, plant certified seed potatoes once the soil warms in spring, setting pieces with one to three eyes about 10 to 12 inches apart. Hill soil around the stems as they grow, water about an inch a week, and dig new potatoes seven to eight weeks after planting. ‘Russet Burbank’ is a late variety that needs a long season, so gardeners with short summers often grow earlier russets such as ‘Russet Norkotah’.

Which russet to grow depends on your season and how you plan to use the harvest. Oregon State University Extension gives ‘Russet Burbank’ 120 days or more from planting to maturity and says it stores extremely well. University of Illinois Extension lists ‘Russet Norkotah’ as early maturing, at 70 to 85 days after emergence. Pick ‘Russet Burbank’ for a long season and winter storage. Pick ‘Russet Norkotah’ for a short summer or an earlier harvest.

Russet potatoes have thick, rough brown skin, white flesh, and a fluffy, dry texture when cooked. They are a favorite for baking, mashing, and frying. ‘Russet Burbank’ is the classic late russet, and ‘Russet Norkotah’ is a popular early one. Other russet types include ‘Caribou Russet’, ‘Pacific Russet’, and ‘Innovator’.

Russet potato basics

If you want a hearty potato for the kitchen, russets are a good pick. These large, oblong Idaho-style potatoes are known for their thick rough skin and fluffy texture when cooked, which makes them a natural fit for baking and mashing.

University of Minnesota Extension recommends mealy, dry-fleshed potatoes like russets for baking, frying, and mashing, and notes that they absorb butter and gravy without turning gluey. They may fall apart in soup or when boiled for potato salad, so a waxy potato is the better choice there.

When choosing russet potatoes at the grocery store, look for ones that are free of blemishes or green spots. These potatoes should also be firm to the touch, with no signs of wrinkling or sprouting.

Buying russet seed potatoes

Russet potatoes are grown from seed potatoes, which are tubers grown specifically for planting. University of Minnesota Extension advises buying disease-free seed tubers from a certified grower and not planting grocery store potatoes, which may be treated to stay dormant and can carry disease.

To grow your own potatoes, you can purchase russet seed potatoes at a local garden center or online from many of the larger American seed companies. Here are some different varieties of russet-type seed potatoes:

• ‘Russet Burbank’
• ‘Rio Grande Russet’
• ‘Caribou Russet’
• ‘Russet Norkotah’

When to plant russet potatoes

Potatoes are most commonly planted 2 to 4 weeks before your local last frost date. That date varies with your USDA plant hardiness zone and local climate, so soil temperature is the better guide (see below).

If you’re not up to covering the baby plants if there is a late frost, just wait until after the last likely spring frost to plant them.

Preparing russet seed potatoes for planting

Once you have your seed potatoes, it’s time to prepare them for planting. The process is relatively simple:

1. Cut larger seed potatoes into chunks about 1¼ inches across, each with at least one eye and ideally two or three.

2. Let the cut pieces sit at room temperature, 60°F to 70°F (16°C to 21°C), for a few days until the cut surfaces dry and form a tough protective layer.

Small seed potatoes about 1 to 1¼ inches across can be planted whole. Larger seed potatoes like russets are usually cut. These steps follow University of Minnesota Extension.

Many gardeners also “chit” or green sprout seed potatoes before planting. Spread them in a single layer in a bright spot, ideally around 70°F (21°C) with high humidity. University of Maine Cooperative Extension says green sprouting produces short, stubby sprouts that emerge quickly and set tubers early.

Soil temperature for planting russets

Potatoes handle cool soil and light frost, so they go in early to mid-spring. University of Maine Cooperative Extension says to plant as soon as the soil warms to 50°F (10°C), since seed pieces left in cold, wet soil are prone to decay.

Where to plant russet potatoes

Russets grow best in full sun and loose, well-drained soil. University of Minnesota Extension puts the ideal pH between 6 and 6.5 and says potatoes tolerate pH as low as 5. To limit disease, plant where tomatoes, potatoes, peppers, eggplants, and tomatillos have not grown for the past three or four years.

Work compost into the planting area to improve drainage and add nutrients. University of Maine Cooperative Extension does not recommend manure for potatoes because it encourages scab. If your soil is very heavy clay, plant in raised beds or potato grow bags.

Planting russet seed potatoes

Once your seed pieces have dried and the soil is warm, they are ready to plant. These depth and spacing figures come from University of Minnesota Extension and University of Maine Cooperative Extension.

1. Dig a furrow or trench 4 to 6 inches deep. A potato grow bag also works.
2. Set the seed pieces in the trench cut side down.
3. Space the pieces 10 to 12 inches apart in rows 30 to 36 inches apart. Closer spacing gives smaller tubers, and wider spacing gives fewer but larger ones.
4. Cover the seed pieces with 2 to 4 inches of soil.
5. Water thoroughly after planting.

Growing russet potatoes

After planting, the shoots take a few weeks to come up. Cover the young sprouts overnight if frost is in the forecast.

Once shoots emerge, hill soil up around the stems as they grow. University of Maine Cooperative Extension suggests starting when plants are about 6 inches tall, and University of Minnesota Extension says to hill once or twice more during the season, for 6 to 8 inches of soil in total. Hilling keeps shallow tubers out of the light, which turns them green, and helps control weeds.

Water deeply once or twice a week. University of Minnesota Extension says about 1 inch of rain or water per week is good, with more frequent watering on sandy soil. Dry spells early in growth can cause knobby or hollow potatoes, and uneven watering can lead to hollow heart.

Keep weeds down during the growing season (usually 3 to 4 months). Weeds compete with potatoes for water, space, and nutrients, so hoe shallowly or use mulch to keep their seeds from sprouting.

Water with drip irrigation or a soaker hose if possible to keep excess moisture off the leaves. If you water with overhead sprinklers, make sure you water early in the day so the leaves have time to dry before nightfall to reduce disease risks.

Potatoes need more fertilizer than most vegetables. University of Minnesota Extension recommends side-dressing about four weeks after planting, working 0.15 pounds of actual nitrogen per 50 feet of row into the soil as you hill, then repeating two weeks later. See our guide to fertilizer for potatoes for product options.

Companion plants for potatoes

Russets have plenty of companion planting choices. Smaller plants like basil, nasturtium, onions, and salad greens can fill the space between potato plants and along the sides of the hills.

Read more about companion plants for potatoes here.

Garden pests affecting russet potatoes

Common potato pests include Colorado potato beetles, aphids, cutworms, leafhoppers, slugs, and wireworms. University of Minnesota Extension notes that Colorado potato beetle larvae and adults can strip plants of leaves and that cutworms chew stems off at the soil line.

Keep an eye out for indications of harm to the plant, such as holes in the leaves, damaged stems, or missing new potatoes. Also, look for clumps of eggs on the undersides of the leaves.

Row covers keep potato beetles, aphids, and leafhoppers off young plants. Handpick beetles and their larvae when you spot them. Slugs can be picked off at night with a flashlight or caught in beer traps. Aphids can be knocked off with a spray of water or treated with insecticidal soap.

Plant diseases affecting russet potatoes

Common potato diseases include scab, early blight, late blight, and verticillium wilt. University of Minnesota Extension notes that scab causes rough, corky spots on the skin but leaves the tubers edible. University of Maine Cooperative Extension adds that higher soil pH favors scab and names ‘Russet Burbank’ as a scab-resistant choice. Certified seed, crop rotation, and good air circulation help prevent most problems.

Harvesting russet potatoes

Time to maturity varies between russet varieties. Oregon State University Extension gives ‘Russet Burbank’ 120 days or more, while earlier russets like ‘Russet Norkotah’ mature sooner. University of Minnesota Extension says you can dig small new potatoes about seven to eight weeks after planting.

To harvest new potatoes, use a trowel to gently dig into the top layer of soil and lift out a few potatoes. Take only a handful from each plant if you plan on harvesting full-size Russet potatoes later in the season. Try not to disturb the rest of the plant. Replace the soil after harvesting and water the plant.

Mature potatoes are ready once the vines have died back. University of Maine Cooperative Extension says to pull or cut off any tops that have not died at least seven days before harvest. Dig on a dry day with a garden fork, lifting the soil carefully so the tines do not pierce the tubers. Set aside any damaged potatoes to eat first.

Get harvested potatoes out of the light to prevent greening. University of Minnesota Extension recommends curing them in a dark, well-ventilated spot at 60°F to 65°F (16°C to 18°C) for ten days or more, then storing them at 32°F to 40°F (0°C to 4°C) with high humidity. Russets meant for frying keep better at 40°F to 50°F (4°C to 10°C), which avoids cold-induced sweetening. Brush off dried soil, but do not wash them.

Russet potatoes FAQ

How long do russet potatoes take to grow?

It depends on the variety. Oregon State University Extension gives ‘Russet Burbank’ 120 days or more to maturity, and University of Illinois Extension lists ‘Russet Norkotah’ at 70 to 85 days after emergence.

When should I plant russet seed potatoes?

University of Maine Cooperative Extension says to plant as soon as the soil warms to 50°F (10°C). Seed pieces planted in cold, wet soil are prone to rot.

How far apart should russet potatoes be planted?

University of Minnesota Extension recommends planting seed pieces 10 to 12 inches apart in rows 30 to 36 inches apart, cut side down and about 3 to 5 inches deep.

Can I plant russet potatoes from the grocery store?

University of Minnesota Extension advises against it. Store potatoes may be treated to stay dormant and can carry disease, so buy certified seed potatoes instead.

How do you store russet potatoes after harvest?

Cure them in a dark, ventilated spot at 60°F to 65°F (16°C to 18°C) for about ten days, then store them dark and cool. University of Minnesota Extension suggests 40°F to 50°F (4°C to 10°C) for potatoes meant for frying.

Recipes for cooking russet potatoes

Now that you have harvested your Russet potatoes, it’s time to put them to use!

These potatoes are great for French fries, baked potatoes, and mashed potatoes. Other dishes to try include potato wedges, potato pancakes, roasted potatoes, hash browns, croquettes, potato curry, and potato salad. For a quick side dish, sauté russets in oil with chopped onion and garlic.

Quick tip: Russet roasted potatoes pair excellently with olive oil and sea salt for a crispy and savory treat.

Russet baked potatoes

One of the simplest ways to enjoy russet potatoes is to bake them. Preheat your oven to 400°F (204°C). Scrub the potatoes clean and then poke a few holes in them with a fork. Rub the potatoes with olive oil or butter and then sprinkle with salt. Place on a baking sheet and bake for 45 to 60 minutes, or until the potatoes are tender when pierced with a fork. Serve warm with your favorite toppings, such as sour cream, shredded cheese, green onions, or bacon bits.

Russet mashed potatoes

Mashed potatoes are another classic way to enjoy russet potatoes. Start by boiling the potatoes in water for 15 to 20 minutes, or until they are fork-tender. Do not overcook them or they will become mushy. Drain the potatoes and then add them back into the pot. Add in some milk, butter, salt, and pepper, and mash until you reach your desired consistency. If you want extra flavor, try adding some grated cheese, garlic, or crumbled bacon to the potatoes as well. Serve warm for a delicious side dish that is perfect for any meal!

Russet potato French fries

Who doesn’t love French fries? Russet potatoes are the perfect type of potato to use for this classic dish. Start by cutting the potatoes into thin strips. Soak the potato strips in cold water for at least 30 minutes or up to overnight. This will help to remove some of the starch from the potatoes so that they will be nice and crispy when fried.

After the potatoes have soaked, drain them and pat them dry with a paper towel. Heat your oil to 350°F (177°C). Fry the potato strips in batches for 3 to 5 minutes or until they are golden brown and crispy. Drain on a paper towel-lined plate and sprinkle with salt. Serve hot with ketchup, mayo, or your other favorite dipping sauce.