Yellow Finn

Family: Solanaceae Root Vegetable

Sunlit and smooth, Yellow Finn potatoes bring a warm, golden glow to the garden and the pan—creamy flesh under a thin, even yellow skin.

Expect a tender, fine-grained texture with a gently buttery flavor that shines when roasted to crisp edges or boiled for velvety mash. A dependable 90-day performer, it’s a market-class yellow that gardeners love for its consistent shape and reliable harvest.

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)	50
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Yellow Finn’s fine-grained, creamy interior is made for heat—roast it hard for crackling edges without turning the center grainy. Keep seasoning simple (butter, garlic, chives), because the flavor stays mellow and buttery rather than earthy-aggressive.

Best Uses

roasting—high-heat for crisp edges while staying creamy inside
velvety mash with minimal mashing and a little warm fat for silkiness
boiled or steamed—best for holding shape in warm potato salads
pan-searing chunks for a golden crust and custardy center

Flavor Profile

gently buttery flavor fine-grained, tender interior thin, smooth skin that crisps cleanly balanced, mellow potato starchiness

Kitchen Pairings

butter garlic fresh chives olive oil sour cream black pepper

Frequently Asked Questions

What pest or disease commonly affects Solanum tuberosum (potatoes), and how do I control it in my garden?

Late blight is a major disease of potato (Solanum tuberosum), often showing as dark, water-soaked leaf spots that rapidly spread in cool, wet weather. Remove and destroy infected leaves, improve airflow by keeping plants unthickened and evenly spaced, and avoid wetting foliage when you water. If late blight is persisting in your area, use a labeled preventive fungicide early and follow the label exactly, since treatment works best before widespread leaf damage.

How often should I water Solanum tuberosum during the main growing phase and what soil moisture should I aim for?

During active tuber bulking (after plants are established and before vines start dying back), keep soil evenly moist but not soggy—about 1 inch (2.5 cm) of water per week, adjusted for rainfall and heat. Water deeply so moisture reaches the root zone, then let the top few centimeters dry slightly before the next watering. Consistent moisture prevents misshapen tubers, while waterlogged soil can promote diseases.

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

Harvest when the vines begin to yellow and die back, usually around 90 days from planting, and the skins feel “set” (rub a potato gently—skin won’t scrape off easily). For “new” potatoes, you can dig a test tuber earlier, when plants are flowering and tubers are marble-to-golf-ball size. After digging, cure harvested potatoes in a cool, dark, humid place for about 1–2 weeks to toughen skins for storage.