Red La Soda

Family: Solanaceae Root Vegetable

Velvety-smooth skins in rich, wine-red tones cradle a golden, creamy interior that feels luxuriously dense—an inviting bite with a fine, even texture.

Red La Soda’s flavor is pleasantly earthy and balanced, making it a standout for roasting to a caramelized edge, for pan-ready browning, and for silky mash with a naturally rosy depth. Grow it for a reliable 90-day harvest that delivers market-class red potatoes with a polished, uniform look from row to table.

Light: Full SunMaturity: 90 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 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Clumping
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Red La Soda’s dense, evenly textured interior makes it a reliable choice for mash that comes out creamy rather than starchy-gritty. Roast or pan-brown it until the edges caramelize, and the mild rosy earthiness will play beautifully with dairy fats and bright lemon.

Best Uses

roasting for a caramelized edge (high surface crunch without dryness)
pan-browning or skillet “cutlets” for even crust and creamy centers
silky mash that stays smooth and doesn’t get gluey
roasted wedges where the flesh holds a rich, uniform bite

Flavor Profile

earthy, balanced potato sweetness velvety-smooth, creamy interior fine, even texture that browns cleanly mild, rosy undertone

Kitchen Pairings

butter fresh thyme crème fraîche smoked paprika lemon gruyère

Frequently Asked Questions

What pest or disease commonly affects Solanum tuberosum (potatoes) and how can I control it in a home garden?

Early blight (Alternaria) shows as dark, concentric rings on older leaves and can quickly spread in warm, humid weather. Remove and destroy infected foliage, water at the base to keep leaves dry, and avoid planting too close for airflow. If it keeps progressing, use a labeled fungicide for potatoes and repeat according to the label interval, especially during wet spells.

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

During tuber bulking (once plants are about knee-high until harvest), keep soil evenly moist but not waterlogged—typically about 1 inch (2.5 cm) per week total from rain plus irrigation. Water deeply when the top 1–2 inches of soil dry out, and avoid letting the soil repeatedly swing between very dry and very wet, which can reduce tuber size and trigger disease.

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

Start checking at around 90 days from planting: harvest when the plants are mostly yellowing and the foliage has died back. You can confirm readiness by gently digging and checking if the tuber skins are firm enough that they don’t rub off easily. For best flavor, cure harvested tubers in a dark, cool, well-ventilated place for about 1–2 weeks before storage.