Norkotah

Family: Solanaceae Root Vegetable

Earthy, deeply satisfying flavor comes wrapped in Norkotah’s classic russet character—an earthy, nutty richness with a dry, fluffy bite that turns wonderfully tender when roasted.

The skins are thick and handsome, with a rugged russet texture that holds up beautifully, while the interior stays creamy and evenly textured for mashing, hearty sides, and rustic preparations. For home gardeners seeking a dependable 100-day russet with strong market appeal, Norkotah delivers both performance in the row and comfort on the plate.

Light: Full SunMaturity: 100 DaysHabit: Mounding

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 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	100
Sun Requirements	Full Sun
Growth Habit	Mounding
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Norkotah’s russet character leans dry and fluffy, so it roasts into crisp armor and still mashes up creamy without getting gummy. Skin-on cooking is where it shines—thick russet hides crisp hard while the interior turns evenly tender, ready for butter, dairy, and peppery heat.

Best Uses

high-heat roasting with skin-on for crisp, rugged edges and fluffy centers
deli-style mash or whipped potatoes—stays smooth without turning gluey
chunky rustic bakes (potato gratin–adjacent) where it needs to hold shape but get tender
potato wedges or rösti where surface browning is the whole point

Flavor Profile

earthy, nutty richness dry, fluffy bite when raw/boiled creamy, evenly textured interior when cooked russet-style roastiness—sweet, deep browning on the skin

Kitchen Pairings

butter sour cream black pepper rosemary parmesan pork

Frequently Asked Questions

What pest or disease is most likely to hit Solanum tuberosum (potato), and what should I do first?

Watch for late blight (water-soaked leaf spots that quickly turn brown/black), especially in cool, humid weather. Remove and destroy infected tops right away and avoid overhead watering; then spray a labeled fungicide for potatoes according to the product directions and local label timing (often repeated at 5–7 day intervals during risk periods). Also improve airflow by spacing plants and hilling promptly so tubers stay covered and foliage dries faster.

How often should I water Solanum tuberosum during its main growing phase?

From sprouting through bulking (roughly midseason), keep soil consistently moist but not waterlogged—aim for about 1–2 inches (2.5–5 cm) of water per week total from rainfall plus irrigation. Water deeply when the top 1 inch (2–3 cm) of soil feels dry, because steady moisture helps tubers size up. Stop regular watering once foliage begins to yellow near maturity so skins firm and disease risk drops.

How can I tell when Norkotah/solanum tuberosum is ready to harvest after ~100 days?

Harvest when plants’ tops have largely died back and the skins of a test tuber hold firm when gently rubbed (they shouldn’t scrape off easily). Dig carefully with a fork to avoid bruising, then cure in a cool, dark, well-ventilated spot for about 1–2 weeks before storage to toughen skins. For best eating quality, harvest slightly earlier if you want small, tender “new” potatoes.