Umatilla Russet

Family: Solanaceae Root Vegetable

Earthy and richly aromatic, Umatilla Russet delivers a classic russet depth with a warm, nutty flavor and a satisfyingly dry, fluffy bite.

Its thick, russeted skin sets the stage for dependable roasting—while the interior stays creamy and smooth for mashing, and holds beautifully for hearty fries and wedges. For gardeners who love the moment of harvest, this 90-day variety rewards with uniform, well-filled tubers and a distinctly rugged, old-world character.

Light: Full SunMaturity: 90 DaysHabit: Spreading

Botanical illustration of Umatilla Russet

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	Hill
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

Umatilla Russet leans dry and floury, so it mashes into that spoon-stands-up texture and fries up with a starchy, crisp edge instead of going limp. Use it when you want the nutty, old-world potato flavor to carry—especially in hot roasting, where the skin browns and the inside stays creamy and smooth.

Best Uses

hot, dry roasting—skin gets crisp while the center stays creamy
buttery mashed potatoes with a visibly light, fluffy texture
hearty fries or wedges that stay thick and starchy (less soggy)

Flavor Profile

warm, nutty earthiness dry, floury interior that turns fluffy classic russet aromatics creamy-smooth mouthfeel when cooked through

Kitchen Pairings

butter garlic sour cream aged cheddar black pepper

Frequently Asked Questions

What pest or disease is most likely on Solanum tuberosum (potatoes), and what should I do?

Watch for late blight (often starts as brown, water-soaked spots on leaves and spreads fast in cool, wet weather). Remove and destroy infected foliage immediately, improve airflow by keeping plants properly hilled, and avoid overhead watering; if the problem is spreading in your area, use a labeled late-blight fungicide early and follow the label schedule.

How often should I water Solanum tuberosum during the main growing phase?

During active tuber bulking (roughly mid-season through about 2–3 weeks before harvest), keep the soil evenly moist but not soggy—aim for about 1 inch (2.5 cm) of water per week, split if needed for hot spells. Check by digging 2–4 inches (5–10 cm) down; if it’s dry at that depth, water, and if it’s staying wet or heavy, reduce watering to prevent rot.

How do I tell when Umatilla Russet (Solanum tuberosum) is ready to harvest?

Harvest at about 90 days when the plants’ foliage has mostly yellowed and begun to die back, and the tuber skins are set (they don’t rub off easily when gently scratched). For best storage quality, cure the harvested tubers in a cool, dark, humid place for about 1–2 weeks before storing.