Adirondack Red

Family: Solanaceae Root Vegetable

Velvety-skinned and richly colored, Adirondack Red brings a dramatic blush to the garden—russet-red exteriors with a smooth, slightly waxy sheen and creamy, pale flesh beneath.

Its texture is satisfyingly firm yet tender when cooked, making it a standout specialty potato for roasting, mashing, and hearty skillet preparations, as well as for golden-brown wedges and rustic sides. Grow Adirondack Red for a dependable 90-day harvest and the kind of color that turns every basket into a centerpiece.

Light: Full SunMaturity: 90 DaysHabit: Upright

Botanical illustration of Adirondack Red

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Adirondack Red cooks up with a creamy center but keeps a confident, tender structure—great for browning jobs where you want crust plus softness, not mush. The russet-red skins and waxy sheen make it especially reliable for roasted wedges and smooth mashes that hold their texture under hot handling.

Best Uses

hot, dry roasting where the skin turns crisp and the centers stay creamy
thick mashes or potato purée that whip up smooth without getting gluey
rustic wedges and skillet browns aiming for shatter on the outside
braised or stewed dishes where it holds shape through simmering

Flavor Profile

creamy, buttery starchiness subtly earthy, nutty potato sweetness firm-tender bite with a velvety interior

Kitchen Pairings

chives garlic butter sour cream black pepper rosemary

Frequently Asked Questions

What pest or disease problem commonly affects Solanum tuberosum (potatoes) like Adirondack Red, and how do I manage it?

A common issue is late blight (often starts as dark, water-soaked spots on leaves and can quickly spread in cool, wet weather). Remove infected foliage immediately, avoid overhead watering, and improve airflow by spacing plants well; start preventive fungicide use early if late blight risk is high in your area. Also check plants weekly and discard badly diseased tubers rather than composting them.

How often should I water Solanum tuberosum during the main growing phase, and what soil moisture level should I aim for?

During tuber bulking (roughly midseason to about 2–3 weeks before harvest), keep soil evenly moist but not soggy—aim for consistently damp soil 6–8 inches down. Water deeply about once or twice per week depending on heat and rainfall, increasing frequency during hot spells; reduce watering as vines begin to yellow to prevent disease and splitting. Mulching can help stabilize moisture for tubers.

How can I tell when Adirondack Red (Solanum tuberosum) is ready to harvest?

Harvest when the plants’ tops naturally yellow and die back, typically around 90 days from planting. For “new potatoes,” dig gently a little earlier when plants are still partially green and tubers are firm with thin skins that rub off easily. Before full harvest, wait until skins are set (more resistant to rubbing) to store tubers better.