Rose Gold

Family: Solanaceae Root Vegetable

Sink your spoon into the promise of Rose Gold—tubers with a luminous, blush-rose skin that feels satin-smooth in the hand and reveals a creamy, golden interior.

The flavor is rich and gently buttery, with a fine, velvety texture that holds its character beautifully in hearty preparations, from roasting to mashing and silky sauces. A true heirloom for gardeners who love dependable, satisfying harvests at about 90 days, when the color turns unmistakably radiant.

Light: Full SunMaturity: 90 DaysHabit: Upright

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	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Rose Gold’s creamy, velvety interior makes it a standout for dishes where texture is the headline—roasts that stay custardy at the core, or mash that lands silky instead of floury. Its gentle sweetness plays especially well with butter-fat and sharp aromatics like garlic and pepper.

Best Uses

hot, crisp roast wedges that stay creamy inside
velvety mash with minimal dairy for a silken finish
silky potato purée or gratin that doesn’t turn pasty
lightly thickened chowder or potage for a smooth body

Flavor Profile

buttery, gently sweet potato flavor creamy, fine-grained interior satin-smooth mouthfeel when cooked through holds shape without getting grainy

Kitchen Pairings

chives garlic butter crème fraîche Parmesan black pepper

Frequently Asked Questions

What disease is most likely to affect Solanum tuberosum (potatoes) and how can I manage it?

Early blight (Alternaria) often shows up as dark, concentric spots on lower leaves and can spread upward in warm, humid weather. Remove and destroy infected foliage promptly, and avoid wetting leaves by watering at the soil line. Space plants to improve airflow and rotate potatoes out of the same bed for several years to reduce disease carryover.

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

During tuber bulking (roughly from flowering until harvest, about midseason), keep soil evenly moist—aim for about 1 inch (2.5 cm) of water per week, split into 1–2 deep waterings. Let the top 1–2 inches (2.5–5 cm) dry slightly between waterings, because consistently waterlogged soil can reduce tuber quality. Stop regular deep watering about 7–10 days before harvest so skins set and tubers store better.

How do I tell when to harvest Solanum tuberosum?

Harvest when plants begin to yellow and die back, typically around 90 days from planting, and the tuber skins have “set” (won’t rub off easily). For new potatoes, you can harvest a bit earlier by gently digging one or two plants before full dieback. After harvest, cure tubers in a cool, dark, ventilated spot for 1–2 weeks before long-term storage.