Red Pontiac Potato

Solanum tuberosum 'Red Pontiac'

vegetable

Red Pontiac is the heavy-yielding red-skinned potato bred in Florida in 1945, with thin smooth red skin, crisp white flesh, and an oblong-to-round shape. The variety tolerates heavy soils, heat, and rough conditions better than most potatoes, making it a top pick for difficult ground and gardeners in warm zones.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Beans — Bush beans fix nitrogen and may help repel Colorado potato beetle
• Horseradish — Corner plantings may deter Colorado potato beetle
• Marigolds — Root exudates suppress nematodes in the tuber zone
• Cilantro — Flowers attract beneficial insects that hunt potato pests

❌ 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 daily, crush egg masses, and rotate beds out of potatoes for 3 years

• Late blight →

  Use certified seed; remove infected plants immediately; avoid overhead watering during cool damp spells

• Wireworms →

  Bury potato slice traps in spring and remove weekly; do not plant after sod

• Potato scab →

  Maintain consistent soil moisture during tuber initiation and keep pH below 5.5 in scab-prone soils

🌾 Harvest & storage

Red Pontiac is ready when the vines die down, typically 90 to 110 days after planting. Dig gently with a fork; the skin should resist a thumb rub if cured. Brush off soil and cure in a dark room at 60F for 2 weeks, then store at 38 to 45F with high humidity. Red Pontiac is excellent boiled, mashed, or roasted but not ideal for baking (the flesh stays slightly waxy).

🥗 Nutrition & benefits

About 77 calories per 100 g cooked with 2 g fiber, 19.7 mg vitamin C, and 421 mg potassium. The red skin carries additional anthocyanins (especially when eaten with the skin on), which contribute antioxidant activity.

⚠️ 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.