Ranger Russet

Family: Solanaceae Root Vegetable

Planting Schedule

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Earthy and richly aromatic, Ranger Russet delivers a deep russet skin with a velvety, golden interior that feels almost satin-smooth in the hand.

Built for steady, dependable harvest at about 110 days, these tubers offer a hearty texture that shines when roasted to a crisp, caramel-brown finish, and they also excel for mashing into silky, comforting bowls or for sturdy fries with a satisfying bite. A favorite for gardeners who love reliable performance and the satisfying reward of a true russet.

Light: Full SunMaturity: 110 DaysHabit: Clumping

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Ranger Russet 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	Protected Environment Only
Zone 2b	Protected Environment Only
Zone 3a	Protected Environment Only
Zone 3b	Direct Sow	May 5th	Aug 23rd – Sep 21st
Zone 4a	Direct Sow	May 1st	Aug 19th – Sep 24th
Zone 4b	Direct Sow	Apr 29th	Aug 17th – Sep 27th
Zone 5a	Direct Sow	Apr 24th	Aug 12th – Sep 30th
Zone 5b	Direct Sow	Apr 20th	Aug 8th – Oct 5th
Zone 6a	Direct Sow	Apr 17th	Aug 5th – Oct 10th
Zone 6b	Direct Sow	Apr 11th	Jul 30th – Oct 16th
Zone 7a	Direct Sow	Apr 6th	Jul 25th – Oct 20th
Zone 7b	Direct Sow	Mar 27th	Jul 15th – Oct 28th
Zone 8a	Direct Sow	Mar 18th	Jul 6th – Nov 5th
Zone 8b	Direct Sow	Mar 9th	Jun 27th – Nov 12th
Zone 9a	Direct Sow	Feb 20th	Jun 10th – Nov 26th
Zone 9b	Direct Sow	Jan 26th	May 16th – 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	110
Sun Requirements	Full Sun
Growth Habit	Clumping
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Ranger Russet has that true russet starchy structure that roasts into a caramel-brown shell while keeping the inside plush and dry—no gummy drag. Choose it when you want crisp edges and a mash that turns silky with heat and fat, not watery steam.

Best Uses

oven-roasted wedges that go crisp at the edges and tender at the center
classic fluffy mash—milk-forward for a satiny finish
hot, thick-cut fries with a crunchy exterior and creamy interior
baked potatoes that yield a steaming, meal-filling center

Flavor Profile

earthy, richly aromatic tuber flavor velvety, satin-smooth interior starchy, crisp-browning roast surface sweet, caramel-leaning notes when heated through

Kitchen Pairings

butter sour cream garlic black pepper rosemary chive

Frequently Asked Questions

What pest or disease most often affects Solanum tuberosum (potatoes) like Ranger Russet, and how do I control it?

Potatoes commonly suffer from late blight (Phytophthora infestans), especially in cool, wet weather. Start with resistant seed tubers, space plants for airflow, and water at the soil line (not the foliage); remove and destroy any blighted leaves immediately to slow spread. If blight risk is high in your area, use a registered protectant/fungicide labeled for potatoes and follow label timing, typically beginning when plants are about 6–8 inches tall and repeating as directed.

How often should I water Solanum tuberosum during its main growing phase (from emergence through tuber bulking)?

During active growth and tuber bulking, keep soil evenly moist but not waterlogged—aim for about 1–1.5 inches of water per week total (adjust for rain and heat). Check by digging 2–3 inches down: it should feel like a wrung-out sponge; if it’s dry at that depth, water deeply, and if it stays soggy, reduce watering and improve drainage.

How can I tell when Ranger Russet potatoes are ready to harvest?

Harvest at about 110 days (varies with conditions) when the plants start to yellow and vines die back, and the skins are set—scrape one tuber gently with your thumb; if the skin won’t rub off easily, they’re ready. For best flavor and storage, harvest after the tops have fully died back, and handle gently to avoid skin damage.