Solanum tuberosum 'Russian Banana'
vegetableRussian Banana is the classic fingerling potato from the Baltic region: small, crescent-shaped tubers (6 to 7 cm long) with smooth khaki skin and dense, waxy gold flesh that turns fluffy when cooked. The flavor is rich, buttery, and nutty, making Russian Banana the gold standard for roasting and potato salads.
Sun
full sun
Water
Every 3 days
Harvest
~90 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
10-12 in in row, 30 in between rows
Planting Depth
3-4 in
Soil pH
5.0-6.5
Soil Type
Loose, well-draining
Hardiness Zones
Zones 3 – 9
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At planting; side-dress at hilling
Fertilizer
10-10-10 at 1.5 lb per 100 sq ft pre-plant
Plant whole small seed potatoes (do not cut these; the tubers are already small) 2 weeks before the last frost. Set 3 to 4 in deep, 10 to 12 in apart in rows 30 in apart. Fingerlings are late season, maturing in 90 to 105 days. Hill soil twice during the season. The vines tend to sprawl rather than stand upright, so straw mulch helps keep the harvest clean.
Direct sow
Apr 1
Projected first harvest
Jun 30
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Hand-pick adults at dawn and crush egg masses on undersides of leaves
Plant certified seed, remove infected plants, and avoid overhead watering in cool damp weather
Avoid planting after sod; trap with buried potato slices
Maintain even soil moisture during tuber set and avoid limey amendments before planting
Russian Banana matures at 90 to 105 days. Wait for the vines to die down, then dig with a fork being careful not to slice into the slender tubers. Cure in the dark at 60F for 2 weeks before storing. Best eaten with the skin on; the thin skin is part of the flavor and texture.
About 77 calories per 100 g cooked with 2 g fiber, 19.7 mg vitamin C, and 421 mg potassium. Fingerling varieties like Russian Banana retain more nutrients than larger potatoes when boiled or roasted because of their lower surface-to-flesh ratio and thin skin (often eaten).
Eat the tubers, not the green parts. Potato leaves, stems, sprouts, and any green-tinged or sprouting tubers contain solanine and should not be eaten. Store tubers in the dark, and cut away any green or sprouts before cooking.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.