Norland

Family: Solanaceae Root Vegetable

Planting Schedule

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Norland Red potatoes arrive with a velvety, thin red skin and a creamy, golden interior that feels luxuriously smooth when you bite in.

Their flavor is rich and balanced—earthy-sweet with a gentle, buttery finish—making them a favorite for everyday table favorites. Grow Norland for dependable 65-day performance and a harvest of uniform, red-skinned tubers that shine in roasted wedges, pan-seared slices, and hearty mashes or soups.

Light: Full SunMaturity: 65 DaysHabit: Tuberous

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Norland 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	Jul 29th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jul 19th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jul 19th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jul 23rd – Sep 21st
Zone 4a	Direct Sow	May 15th	Jul 19th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jul 17th – Sep 27th
Zone 5a	Direct Sow	May 8th	Jul 12th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jul 8th – Oct 5th
Zone 6a	Direct Sow	May 1st	Jul 5th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 29th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jun 24th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jun 14th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	Jun 5th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 27th – Nov 12th
Zone 9a	Direct Sow	Mar 6th	May 10th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Apr 15th – 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	65
Sun Requirements	Full Sun
Growth Habit	Tuberous
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

Norland’s thin red skin and creamy, golden flesh make it a workhorse: it browns fast and stays tender, so it doesn’t need a lot of fuss to taste rich. Choose it for hot, high-contact cooking—roasting and searing—where that velvety interior turns almost custardy.

Best Uses

roasted wedges that crisp at the edges without turning dry
pan-seared slices for a golden crust with tender centers
buttery mashed potatoes that stay silky rather than gluey
thickening potato soup where they hold their texture

Flavor Profile

earthy-sweet potato flavor creamy, smooth interior buttery finish with gentle acidity

Kitchen Pairings

butter garlic fresh dill black pepper parmesan

Frequently Asked Questions

What common pest or disease affects Solanum tuberosum (potato) most often, and how can I manage it?

Late blight is one of the most damaging diseases for potatoes, often showing up as dark, water-soaked leaf spots with rapid spread in cool, humid weather. Remove and destroy infected leaves immediately, avoid overhead watering, and improve airflow by keeping plants hilled and not overcrowded. If it’s already in your area or you see early spots, use a labeled protective fungicide and repeat on the schedule on the label, because potato foliage can collapse quickly.

How often should I water Norland potatoes during active tuber growth?

During the main growth and tuber bulking phase (roughly mid-season), keep the soil evenly moist but never waterlogged—aim for about 1 to 1.5 inches (2.5–4 cm) of water per week depending on your soil and heat. Check moisture 2–4 inches deep; water when it’s starting to dry at that depth, especially after flowering begins. Consistent moisture helps tubers size well and reduces the risk of irregular growth.

How do I tell when Norland potatoes are ready to harvest?

Start checking for harvest readiness at about 65 days after planting, but use plant cues too: when the foliage starts yellowing and dying back, tubers are nearing maturity. For “new potatoes,” harvest earlier when plants have flowered and tubers are small with thin skins that rub off easily. For mature storage, wait until the vines fully die back and the skins have set (they resist rubbing off), then harvest promptly to avoid skin damage.