Red Gold

Family: Solanaceae Root Vegetable

A golden interior under a burnished red jacket—Red Gold potatoes offer a luminous, buttery flavor with a fine, creamy texture that feels almost velvety when cooked.

Their oval-to-oblong tubers mature in a satisfying rhythm around 90 days, delivering dependable harvests for gardeners who love heirloom character. Grow Red Gold for roasting trays, pan-frying favorites, and rich mashes—its color and texture make every dish look as good as it tastes.

Light: Full SunMaturity: 90 DaysHabit: Spreading

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 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Spreading
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

Red Gold’s golden interior goes from fluffy to almost velvety without needing much help, so it’s tailor-made for mashes and pan-fried potatoes that need creamy center, crisp boundary. Skip the sharp alliums—its naturally buttery sweetness already carries the flavor.

Best Uses

roasting trays where the skins go crisp and the centers stay creamy
pan-frying into browned edges with a tender, custardy interior
old-school mashed potatoes with minimal additions for a silken mouthfeel
chunky potato salads where the pieces hold together without turning gluey

Flavor Profile

luminous, buttery flavor fine-grained, creamy texture slightly sweet, golden-tuber aroma tends to soften into velvety bites when cooked

Kitchen Pairings

unsalted butter sour cream fresh parsley chicken stock black pepper

Frequently Asked Questions

What pest or disease most often affects Solanum tuberosum (potato), and what should I do if I see it?

Potatoes commonly suffer from late blight (dark, water-soaked leaf spots that spread quickly in humid weather). Remove and destroy infected leaves and avoid overhead watering; water at the soil line. If the problem is spreading, use a labeled fungicide for potato/late blight and reapply according to the label, especially during wet stretches.

How often should I water potatoes during the main growing phase, and what soil moisture level do they need?

During active tuber bulking (roughly mid-season until the plants begin to yellow), keep soil consistently evenly moist but not soggy. Aim for about 1–2 inches of water per week total (rain included), adjusting so the soil is damp 4–6 inches down rather than waterlogged. Irregular heavy watering followed by dry spells can reduce tuber quality, so keep moisture steady.

How can I tell when my potatoes (Solanum tuberosum) are ready to harvest?

Harvest when plants are fully yellowing and the vines start to die back; for many gardens this is around 90 days. Check a tuber by gently digging—when the skin is set (won’t rub off easily), it’s ready. For better storage, wait a few more days after the foliage dies back, then cure harvested tubers in a cool, dark, well-ventilated place.