Solanum tuberosum 'Russet Burbank'
vegetableThe russet is the classic baking and frying potato, a large, oblong tuber with rough brown skin and dry, fluffy white flesh that bakes light and fries crisp. A late-maturing main-crop variety, Russet Burbank needs a long season of roughly 100 to 120 days and produces heavily, storing for months through winter.
Sun
full sun
Water
Every 3 days
Harvest
~110 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
12 in. apart
Planting Depth
4 in., then hill
Soil pH
5.0-6.0
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 and again at hilling
Fertilizer
Low-nitrogen, higher potassium (5-10-10)
Plant seed-potato pieces, each with one or two eyes, about 3 to 4 inches deep in loose, fertile, slightly acidic soil two to four weeks before the last frost. As the shoots grow, hill soil up around the stems several times to cover developing tubers, since tubers exposed to light turn green and bitter. Give full sun and even moisture, especially as the tubers bulk up, and avoid fresh manure, which can encourage scab.
Direct sow
Apr 1
Projected first harvest
Jul 20
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
Handpick adults and crush orange egg clusters; rotate nightshades far each year
Space for airflow, avoid overhead watering, and plant certified seed; keep away from tomatoes
Keep soil evenly moist during tuber set and avoid fresh lime or manure
For storage potatoes, dig two to three weeks after the tops yellow and die back, when the skins have set and do not rub off easily, choosing a dry day. Let them cure in a dark, airy spot at 60 to 65F for about two weeks, then store in the dark at 40 to 45F, where russets keep for months.
A potato eaten with its skin is a good source of potassium, often more than a banana, plus vitamin C, vitamin B6, and fiber, and despite its reputation it is naturally fat-free and moderate in calories until fried or loaded with toppings.
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.