Purple Peruvian

Potato

90d to harvest

Velvety purple skins with a jewel-toned interior—Purple Peruvian delivers a striking, earthy sweetness and a creamy, tender bite when cooked. The flesh turns richly colored and stays beautifully cohesive, making it a standout for roasting, mashing, and vivid purées, as well as for striking slices that hold their color in hearty dishes. Grow it for the sheer delight of harvesting potatoes that look as remarkable as they taste—deeply colored, reliably productive, and garden-worthy from first hill to final lift.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Aug 13th
Harvest Ends	Sep 1st

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

Recommended Companions

German White Garlic

Moonsong Deep Orange Marigold

Frequently Asked Questions

What pest or disease is most likely on Solanum tuberosum (Purple Peruvian), and how do I treat it?

Late blight is a common, devastating disease for potatoes (Solanum tuberosum), showing as dark, water-soaked leaf spots that expand quickly—often after humid weather. Remove and destroy infected leaves promptly, avoid overhead watering, and improve airflow by spacing plants; if the problem is spreading, use a labeled late-blight fungicide and follow the label timing. For pests, keep an eye out for Colorado potato beetles; hand-pick adults and larvae early, and treat with a product labeled for Colorado potato beetles if populations build.

How can I tell when Purple Peruvian potatoes are ready to harvest?

Harvest when plants start to yellow and die back, typically around 90 days from planting for Purple Peruvian. To confirm, gently dig one or two plants and check whether tubers have set skins that rub off only lightly (not peeling easily). If you expect wet weather, harvest promptly after the tops die back to reduce rot risk.