Norland Potato

Solanum tuberosum 'Norland'

vegetable

Norland is the workhorse red potato for short-season northern gardens, developed at North Dakota State University and ready in just 70 days. Dark Red Norland is instantly recognizable by smooth deep-red skin with famously shallow eyes (which makes prep effortless) and firm fine-grained white flesh that boils, mashes, and steams beautifully.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Beans — Fix nitrogen and may discourage Colorado potato beetle
• Horseradish — Corner plantings may deter Colorado potato beetle
• Marigolds — Suppress soil nematodes that damage tubers
• Cilantro — Flowers attract beneficial insects

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Colorado potato beetle →

  Hand-pick adults and crush egg masses; rotate beds for 3 years

• Late blight →

  Use certified seed and avoid overhead watering in cool wet weather

• Wireworms →

  Avoid sod and use potato slice traps

• Potato scab →

  Norland is scab-resistant by breeding, but still benefits from consistent moisture during tuber set

🌾 Harvest & storage

Norland matures in 70 to 80 days, the fastest of any red potato. Lift new potatoes as soon as the plants bloom (about 60 days) for tender baby reds, or wait until the vines die back for full-sized storage potatoes. Cure for 1 to 2 weeks at 60F before cold storage; Norland keeps 3 to 4 months under good conditions.

🥗 Nutrition & benefits

About 77 calories per 100 g cooked with 2 g fiber, 19.7 mg vitamin C, and 421 mg potassium. Red-skinned potatoes carry additional anthocyanins in the skin, so eat unpeeled when you can for full antioxidant value.

⚠️ Toxicity & safety

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.