Centennial Russet

Family: Solanaceae Root Vegetable

Earthy aroma leads the way with Centennial Russet—an inviting, deep russet fragrance that hints at its richly satisfying, dry-mealy bite.

Tubers mature to an even, elongated shape with a rugged russet skin and a warm, creamy interior that turns velvety when cooked, making it a standout for roasting and baking, as well as classic fries and hearty mashes. Grow Centennial Russet for dependable, market-ready harvests and the kind of texture that holds its character from pan to plate.

Light: Full SunMaturity: 105 DaysHabit: Spreading

Botanical illustration of Centennial Russet

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	Aug 8th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	105
Sun Requirements	Full Sun
Growth Habit	Spreading
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

Centennial Russet leans dry and starchy, so it bakes and roasts into fluffy, creamy textures rather than watery slices. It’s a fry-and-mash potato—get the heat up for crunch, then let its mealy interior go silky on the tongue.

Best Uses

hot-oven roasting where the exterior goes craggy and the inside stays fluffy
baked potatoes with a creamy, dry-leaning flesh that mashes back into itself
classic fries that crisp hard and hold a tender center
hearty mashed potatoes that whip smooth without turning gluey

Flavor Profile

earthy russet aroma dry-mealy, potato-starchy bite warm, creamy interior that turns velvety when cooked

Kitchen Pairings

duck fat garlic black pepper cheddar sour cream chives

Frequently Asked Questions

What pest or disease commonly hits Solanum tuberosum (potatoes) and how can I manage it?

Late blight (often starts as dark, water-soaked spots on leaves and can quickly spread under humid conditions) is one of the most damaging diseases in potatoes. Remove and destroy infected foliage immediately when you see spreading lesions, and avoid overhead watering to keep leaves drier. If your area has frequent late-blight pressure, use an approved potato fungicide schedule labeled for late blight as soon as symptoms or risk conditions appear.

How often should I water Solanum tuberosum during active tuber growth?

During tuber bulking (roughly mid-season through about 90 days), keep soil evenly moist but not waterlogged—aim for about 1–1.5 inches of water per week depending on heat and rainfall. Water deeply when the top 1–2 inches of soil dry out, and maintain steady moisture because irregular watering can contribute to misshapen tubers. Stop heavy watering a couple of weeks before harvest so skins firm up and tubers store better.

How do I know Centennial Russet (Solanum tuberosum) is ready to harvest?

Harvest when plants naturally die back and the vines have yellowed and mostly collapsed—typically around 105 days from planting. Before lifting, test tuber skin by gently rubbing it with your thumb; harvested-ready skins resist peeling. For best quality, harvest on a dry day and cure tubers 7–10 days in a cool, dark, ventilated place.