Katahdin

Family: Solanaceae Root Vegetable

Sink your spoon into the cloud-soft promise of Katahdin—its flesh turns creamy and luminous when cooked, with a gentle, true-potato sweetness and a fine, velvety texture.

This white potato forms dependable, well-shaped tubers that roast up beautifully to a golden, crisp exterior while staying tender within. Grow Katahdin for hearty, everyday versatility in classic preparations, from rich mash and comforting casseroles to robust roasting and skillet-ready sides.

Light: Full SunMaturity: 95 DaysHabit: Clumping

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 29th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Clumping
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

Katahdin cooks up with that dependable, velvety starch that turns creamy without going gluey, so it’s a dream for mash and gratin-style comfort. When you roast it, you get real crunch on the outside and a plush, spoonable center—built for classic, butter-forward cooking.

Best Uses

buttery mashed potatoes that stay smooth and luminous
casseroles where the potato holds body without turning grainy
roasting wedges or chunks for crackly edges and tender centers
skillet potatoes that brown evenly and stay creamy inside

Flavor Profile

creamy, cloud-soft interior gentle true-potato sweetness fine-grained, velvety mouthfeel roast-friendly with a crisp-golden exterior

Kitchen Pairings

butter garlic sour cream black pepper grated cheddar

Frequently Asked Questions

What pest or disease problem is most common on Solanum tuberosum (Katahdin potato), and how do I treat it?

Late blight is the most damaging disease to watch for in potatoes, especially with cool, wet weather. Remove and destroy any leaves showing dark, water-soaked blotches, and avoid overhead watering; then start a preventive potato fungicide labeled for late blight if conditions are favorable. For early detection, inspect plants every 3–4 days and improve airflow by spacing rows and keeping foliage off the soil as the plants grow.

How often should I water Katahdin potatoes during the main growing phase?

During active tuber bulking (roughly weeks 4–8 after emergence), keep soil consistently evenly moist, not soggy. Water about 1 inch per week total (more in heat, less in cool weather), aiming for moisture to reach 6–8 inches deep where tubers form. Let the top 1–2 inches dry slightly between waterings to reduce risk of rot and scab.

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

Harvest at about 95 days, when the plants’ foliage has yellowed and begun to die back. For new-to-medium sized tubers, you can carefully dig one plant early, but for full-size harvest wait until the vines are mostly dead. After digging, cure potatoes for 1–2 weeks in a cool, dark, airy place to toughen skins for storage.