Bintje

Family: Solanaceae Root Vegetable

Planting Schedule

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Velvety-smooth, warm ivory flesh with a gentle, buttery sweetness defines Bintje—an heirloom favorite prized for its dependable, uniform tubers and clean, elegant flavor.

When cooked, it turns tender and creamy with a fine, silky texture that holds its shape beautifully for classic preparations. Grow Bintje for a steady harvest of pale-skinned potatoes that deliver comforting richness from the garden to the plate.

Light: Full SunMaturity: 90 DaysHabit: Spreading

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Bintje Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Direct Sow	May 25th	Aug 23rd – Aug 29th
Zone 2b	Direct Sow	May 15th	Aug 13th – Aug 25th
Zone 3a	Direct Sow	May 15th	Aug 13th – Sep 1st
Zone 3b	Direct Sow	May 19th	Aug 17th – Sep 21st
Zone 4a	Direct Sow	May 15th	Aug 13th – Sep 24th
Zone 4b	Direct Sow	May 13th	Aug 11th – Sep 27th
Zone 5a	Direct Sow	May 8th	Aug 6th – Sep 30th
Zone 5b	Direct Sow	May 4th	Aug 2nd – Oct 5th
Zone 6a	Direct Sow	May 1st	Jul 30th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jul 24th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jul 19th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jul 9th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	Jun 30th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	Jun 21st – Nov 12th
Zone 9a	Direct Sow	Mar 6th	Jun 4th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	May 10th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Spreading
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Bintje’s fine, silky texture is made for comfort cooking: mash it hot with butter and a splash of cream and it lands smooth, not starchy-grainy. It’s also a strong choice for gratins and potato salad because it turns tender while keeping its shape.

Best Uses

classic mashed potatoes (smooth, spoonable, low-grit finish)
gratin that stays luscious inside while staying sliceable
potato salad where the pieces hold up under light dressing
roasted wedges that crisp on the edges but stay creamy in the center

Flavor Profile

velvety, warm ivory flesh gentle buttery sweetness tender, creamy interior with a silky texture holds shape without turning grainy

Kitchen Pairings

butter cream or crème fraîche garlic chives gruyère smoked bacon

Frequently Asked Questions

Bintje potatoes: how do I manage early blight (Alternaria) if I see leaf spots?

Early blight shows up as small dark brown spots on older leaves that expand into concentric rings, often with yellowing around them. Remove and discard infected leaves promptly and avoid wetting foliage when watering; use drip irrigation if possible. If the problem is spreading, apply a labeled potato fungicide according to the label and repeat on the recommended interval, especially during humid weather.

How often should I water Bintje potatoes during the main growing phase to prevent tuber problems?

During active bulking (roughly weeks 6–12 after emergence), keep soil evenly moist but not soggy—aim for about 1–2 inches of water per week depending on rainfall and heat. Check by digging 4–6 inches down: if it’s dry at that depth, water deeply; if it stays wet or squishes when squeezed, hold off to avoid disease and misshapen tubers. Stop heavy watering about 10–14 days before harvest to help skins set.

When are Bintje potatoes ready to harvest, and how can I tell?

Bintje is typically ready around 90 days, but harvest timing is best judged by the plants: when foliage yellows and dies back and the stems can be easily snapped, you’re ready. Gently dig one plant to confirm tuber size and check that skins are firm enough that they won’t rub off easily. If you need a “new potato” harvest, dig earlier when tubers are golf-ball sized, but for full storage quality wait for the full skin set at dieback.