Umatilla Russet

Potato

90d to harvest

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.

Crop Dates

Growing note: Frost-free Zone 11a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

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

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.